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This bowl of farro with asparagus and mushrooms is pure comfort food. Chewy grains, zippy lemon, creamy goat cheese, and a nutty pop in every bite. You can bring this to the table as an easy vegetarian main dish or let it round out any meal as a tasty side.
This was the first thing I whipped up when our spring asparagus started coming in, and everyone wanted a second helping long before I sat down myself. That says everything.
Tasty Ingredients
- Chives: slice some up right at the end for a blast of fresh flavor on top
- Goat cheese: that rich, tangy cheese melts right in—grab a log for easy crumbling
- Kosher salt and black pepper: to taste, for seasoning everything just right
- Lemon zest and juice: brightens up every bite—organic lemons are great if you can grab them
- Dried thyme: toss this in for an herby, earthy background; or swap in 3x fresh thyme if you have some
- Shallot: brings a gentle sweetness—look for fat, firm bulbs
- Garlic: mincing up fresh cloves really wakes up all the flavors
- Asparagus: for some crunch and spring freshness; pick firm stalks
- Mushrooms: brown up cremini or baby bella for deep earthy taste
- Olive oil: makes everything golden—extra virgin if you have it
- Farro: this sturdy grain holds up even with lots of veggies; choose whole farro for max texture
- Vegetable broth: keeps things savory and extra tasty; go low sodium for seasoning flexibility
Easy Step Guide
- Finish and Serve:
- Spoon over plenty of chives and hit it with another squeeze of lemon if you want extra brightness. Taste and toss in more goat cheese or salt until it’s just how you like. Dish up while it’s still warm and creamy.
- Combine and Cream:
- When the farro’s cooked, pour off any broth left over. Dump the farro straight into the skillet with veggies. Drop goat cheese pieces on top and stir everything until the sauce looks thick and creamy with melty cheese everywhere.
- Brighten it Up:
- Pour in the lemon juice and add zest, toss so the veggies all get coated. Sprinkle in pepper and salt, tasting as you go to get it just right.
- Build the Aromatics:
- Add finely chopped garlic, shallot, and thyme into your pan. Stir for a minute so things start smelling great and flavors come together.
- Sauté Mushrooms and Asparagus:
- Get a skillet hot with olive oil. Toss in mushrooms, letting them sit to get really brown before you stir. Then dump in the asparagus, stirring gently for a few minutes until both are cooked and the asparagus is still green and crisp.
- Cook the Farro:
- Throw the rinsed farro and veggie broth in a pot and crank the heat. Boil, then turn it down and cook uncovered for about a half hour, checking a piece here and there until it’s nice and chewy.
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What I love most here is the way goat cheese melts into the dish, pulling it all together into a creamy, tangy bowl. My kids crack up seeing it swirl right in. Scooping this out at dinner means everyone’s got a big spoonful of spring in front of them.
Keeping Leftovers
Pop leftovers into a sealed container and stash in the fridge for up to three days. Warm them gently in the microwave or over low heat, and drizzle in a bit of broth if things look dry. Honestly, the flavors get even better waiting for lunch tomorrow.
Swaps and Tweaks
Barley or brown rice can fill in if you can’t find farro. Don’t be shy—use whatever veggies are hanging around, like peas or green beans. If you’re cooking vegan, a dairy-free cream cheese works great for that creamy finish.
How To Serve
Lays perfectly next to grilled chicken or roasted salmon. For a full veggie meal try pairing with a huge leafy salad or pile into grain bowls. Sprinkle extra lemon zest and chives on top for a burst of flavor at the table.
A Little Story
People have been growing farro forever around the Mediterranean—Romans swore by it and now we’re still loving it for meals like this. It’s tough in the field and on the stove, and always feels like a classic, feel-good choice on any table.
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Frequently Asked Questions About Recipes
- → Which mushrooms taste best for this meal?
Baby bella, white button, or cremini mushrooms all work well—pick your favorite since each brings a nice flavor and bite.
- → Can farro be swapped for another grain?
Definitely, you can go with barley or some wheat berries instead. Just watch—cooking times and feel will be a little different.
- → What if I want a vegan option instead of goat cheese?
Try a tangy vegan cheese, or a spoonful of cashew cream for creamy smoothness without milk—it keeps the flavor rich.
- → How can I really boost the lemony taste?
Just add more zest and squeeze on some extra lemon juice right before you serve it for the best pop of citrus flavor.
- → Any ideas for serving?
Dish it up warm as your lunch, a hearty bowl, or a side next to some grilled veggies or roast chicken.