However, whether you think it is a funky ingredient or not, this recipe was as delicious as it was quick. We cooked the farro in broth to give it a bit more flavor, as well as adding some sun-dried tomatoes and baby spinach for color and some extra nutritional punch. But the star ingredient was swirling mascarpone cheese into the mix at the end of cooking, giving it amazing flavor. We used portobellos as the main course but you could easily make up this mix for a side dish with seafood or your favorite main course. Ready to give it a try?