Instant Pot Farro Risotto with Mushrooms & Peas
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 2 • Difficulty: Easy
Nutty and chewy farro replaces arborio rice for extra fiber and flavor and cooks to perfection in minutes in your Instant Pot without any constant stirring or fussing. Our updated take on an Italian classic is perfect for busy weeknights and packed with meaty, umami flavor thanks to heaps of cremini or “baby bella” mushrooms.
Ingredients
Olive oil
2 tsp(s)
Sweet onions
1 medium, 1 cup diced
Cremini mushrooms
3 cup(s), chopped
Kosher salt
½ tsp(s)
Black pepper
⅛ tsp(s)
Garlic
2 clove(s), large, finely chopped
Uncooked farro
½ cup(s), rinsed
Fresh thyme
2 sprig(s)
Vegetable broth
⅔ cup(s), low sodium
Frozen green peas
⅔ cup(s), thawed
Grated Pecorino Romano cheese
3 tbsp(s), divided
Fresh parsley
1 tbsp(s), chopped for garnish, optional
Instructions
1
Set your Instant Pot to the Sauté function on Medium and add olive oil. Heat 1 minute; add onion, mushrooms, salt, and pepper, and cook, stirring occasionally until mushrooms have released their liquid and are beginning to brown, about 10 minutes.
2
Add garlic, farro, and thyme; cook 1 minute, stirring. Stir in broth until well combined. Press Cancel; secure Instant Pot lid and set the release valve to “sealing”. Set to cook on High Pressure for 12 minutes.
3
When cooking is complete, allow pressure to release naturally for 10 minutes, then quick release remaining pressure. Remove and discard thyme sprigs. Stir in peas and 2 tbsp cheese until warmed through. Divide between 2 bowls. Garnish with remaining 1 tbsp cheese and parsley, if desired.
4
Per serving: 1 ¼ cups
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