Farro with Mushrooms, Asparagus, Plus Goat Cheese

Ingredients

• 480 ml veggie broth
• 120 g uncooked farro (rinse and drain)
• 1 big shallot, chopped small
• 3 garlic cloves, chopped
• 340 g asparagus, ends snapped, chopped into 2.5 cm bits
• 225 g mushrooms, sliced up
• Zest from 1 lemon
• Squeeze of 1 lemon
• 1/2 tsp dried thyme
• Some Kosher salt, to taste
• A bit of cracked black pepper, to taste
• 1 tbsp olive oil
• Chopped chives, 1 tbsp
• 60–85 g goat cheese, broken up
• Extra squeeze of lemon at the end (if you want)