Farro Mushrooms Asparagus Goat (Printable Recipe)
Chewy farro is mixed up with mushrooms, crispy asparagus, smooth goat cheese, and a sprinkle of fresh herbs for a lively meatless bite.
# Ingredients You'll Need:
→ Base
01 -
480 ml veggie broth
02 -
120 g uncooked farro (rinse and drain)
→ Vegetables
03 -
1 big shallot, chopped small
04 -
3 garlic cloves, chopped
05 -
340 g asparagus, ends snapped, chopped into 2.5 cm bits
06 -
225 g mushrooms, sliced up
→ Seasonings and Aromatics
07 -
Zest from 1 lemon
08 -
Squeeze of 1 lemon
09 -
0.5 tsp dried thyme
10 -
Some Kosher salt, to taste
11 -
A bit of cracked black pepper, to taste
12 -
1 tbsp olive oil
→ Finishing
13 -
Chopped chives, 1 tbsp
14 -
60–85 g goat cheese, broken up
15 -
Extra squeeze of lemon at the end (if you want)
# Steps to Follow:
01 -
Once everything's mixed, toss in the crumbled goat cheese. Stir so it melts and the whole thing turns creamy. Taste and tweak the salt, pepper, or cheese if you like. Sprinkle with those fresh chives and dash on more lemon if you're in the mood. Grab a bowl while it's hot.
02 -
Dump your tender farro into the skillet. Mix it all up so grains pick up all the veggie goodness.
03 -
Toss in shallot, garlic, and thyme. Let them cook just a bit till they smell great. Drop in lemon zest plus lemon juice. Taste and add salt and pepper your way.
04 -
Now throw in your asparagus, cooking and giving it a stir here and there for about 4 minutes until it's looking bright and soft enough.
05 -
Pour the oil into your big skillet and set it over medium-high heat. Add mushrooms and let them cook for a couple minutes so their water cooks out.
06 -
Catch a medium pot, add the broth and farro, get it boiling. Lower to a gentle bubble and let it go 30 minutes or so, till the farro feels tender. Drain if there's still liquid left.
# Extra Tips:
01 -
More goat cheese makes this super creamy and gives stronger flavor vibes.