Mushroom Monterey Jack Farrotto

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories while maintaining creaminess.

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a healthier grain option, while brown rice is more economical.

Preheat the oven to 400°F.

Coat the mushrooms with olive oil, salt, and pepper, and roast them in the oven until browned.

Set aside a quarter of the mushrooms for the cheese sauce, another quarter for garnish, and the remaining half for the farrotto.

Place a quarter of the mushrooms into a food processor and add 8 ounces of warm Land O’ Lakes® Extra Melt® Monterey Jack Cheese sauce.

Blend to a smooth consistency and set aside.

Bring a small pot of vegetable stock to a simmer and keep warm.

Heat olive oil in a large skillet and sauté onions for 5 minutes until translucent.

Add garlic, thyme, and a bay leaf, and cook until aromatic.

Add farro and cook for 1 minute, stirring frequently.

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

Add 2 more cups of stock and cook for about 4 minutes until the liquid is nearly absorbed, stirring constantly.

Continue to add the remaining stock and cook until the farro is tender.

Remove the pot from heat.

Stir in chard and the Mushroom Monterey Jack Cheese Sauce.

Stir in chives, parsley, reserved mushrooms, and adjust seasoning with salt, pepper, and lemon juice.

Serve immediately garnished with the remaining roasted mushrooms and more chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens