mushroom and boursin farro-tto

mushroom and boursin farro-tto aka creamy, risotto-style farro Serves 4 to 6 1 pound mushrooms (any kind) Salt and pepper 1 tbsp extra-virgin olive oil 1 tbsp butter 1 1/2 cups farro 4 cups chicken or veggie stock 1 (5 ounce) container Boursin (I used the basil flavor here and it is NOT as good as garlic and herbs, so use garlic and herbs!) Juice of 1 lemon 2 big handfuls fresh spinach, torn 1/4 cup grated parmesan cheese Preheat oven to 375f. Wash the mushrooms and discard their stems, then add them to a large ovenproof pot or skillet over medium-high heat to dry sauté them until all of the liquid evaporates. Use the bottom of a cup or bowl to smash them into irregular pieces. Add the oil, butter, and a big pinch of salt and pepper and continue cooking until they're delicious. Add the farro and stir it in until it gets totally coated in fat and toasts up a bit, 2 minutes or so. Add the stock and a big pinch of salt and pepper and bring to a boil over high heat. Turn off the heat, add the Boursin to the pot, cover and bake in the oven for 30 minutes. Remove the lid and stir in the lemon juice, spinach, and parm. Taste and add more salt and pepper as needed. Garnish with more parm when you serve! ps had to include George's nightly post-work greeting: a kiss on the cheek and a slap on the ass. every. single. time.

Good

% Daily Values based on a 2,000 calorie diet