Ingredients

Mushroom Monterey Jack Cheese Sauce

1 lb., Mushrooms, crimini, or clamshell
2 Tbsp., Olive oil
8 oz., Land O Lakes® Extra Melt® Monterey Jack Cheese sauce

Farrotto

2 qts., Vegetable or mushroom stock
1 Tbsp., Olive oil
1 ½ cups, Onion, diced
2 Tbsp., Garlic, chopped
1 Tbsp., Thyme, chopped
1 ea., Bay leaf
12 oz., Farro, uncooked
6 oz., Baby spinach or chard
2 tsp., Lemon juice
as needed, Salt
as needed, Black pepper, ground

1 Tbsp., Chives, chopped
1 Tbsp., Parsley, chopped

Method

1. For the Mushroom Monterey Jack Cheese Sauce: Preheat oven to 400°F.

2. Quarter and coat mushrooms with ½ tablespoon of olive oil and salt and pepper. Roast in oven until nicely browned and soft. Set aside a quarter of the mushrooms for the cheese sauce, another quarter for the garnish, and the remaining half for the farrotto. 

3. Transfer ¼ of mushrooms to food processor with 8 ounces of warm Land O Lakes® Extra Melt® Monterey Jack Cheese sauce. Blend to a smooth consistency and set aside.

4. For the Farrotto: Heat stock to a simmer, hold warm, but do not reduce.

5. Heat olive oil in large skillet. Sauté onions for 5 minutes until translucent. Add garlic, thyme, and bay leaf. Cook until aromatic.

6. Add farro and cook for 1-minute stirring frequently.

7. Add 1 cup of stock and cook for 2 minutes or until liquid is absorbed, stirring frequently.

8. Stir in 2 cups of stock and cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add 2 cups of stock and cook until liquid is nearly absorbed, stirring constantly. Continue to add the remaining stock and cook until the farro is tender. Remove pot from heat.

9. Stir in spinach and Mushroom Monterey Jack Cheese Sauce until desired flavor and consistency is reached.

10. Stir in herbs and the reserved mushrooms. Adjust seasoning with salt, pepper and lemon juice.

11. Serve immediately topped with remaining roasted mushrooms and additional chives if desired.