Pressure Cooker Farro Risotto

Name: Pressure Cooker Farro Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons butter; 1 small onion, diced; 3 cloves garlic, minced; 1/3 cup white wine; 1 cup semi-pearled farro; 2 1/4 cups chicken broth, or vegetable broth; Salt, to taste; Freshly ground black pepper, to taste; 1/4 cup finely grated Parmesan cheese, plus more for serving; 1/2 lemon, juiced; 1 heaping cup frozen peas, sautéed mushrooms, roasted butternut squash, roasted carrots, or asparagus; or a combination of two; 1 heaping tablespoon chopped fresh parsley, or 1 teaspoon thyme leaves, optional

A simple pressure cooker recipe yields a creamy farro risotto, enhanced with parmesan, lemon, and fresh herbs.

⭐ 4.1 (14 reviews) Prep: 10 minCook: 25 minTotal: 35 minYields: 4 servings

Category Tags:

Side Dish Entree Dinner

Cuisine Tags:

Italian

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Instructions

Preheat the pressure cooker on medium-high (or Sauté for electric), then melt butter.
Sauté onion for 3 minutes until translucent, then add garlic and sauté for 1 minute more.
Pour in white wine and simmer for 3 minutes until most liquid evaporates.
Add farro and broth, season with salt and pepper, stir, and secure the lid (turn off Sauté for electric).
Cook at high pressure for 10 minutes, then use a natural release.
Stir the farro, then simmer uncovered on medium heat for 3 minutes, stirring occasionally, adding frozen peas during the last minute if desired, until thickened.
Stir in parmesan cheese and lemon juice, taste, and adjust seasoning.
Toss with desired vegetables and fresh herbs, then serve warm with additional herbs and parmesan.

Nutritional Info (per serving)

Calories: 448 kcal

Carbohydrate: 46 g

Cholesterol: 92 mg

Fiber: 10 g

Protein: 28 g

Saturated Fat: 8 g

Sodium: 540 mg

Sugar: 11 g

Fat: 19 g

Unsaturated Fat: 0 g