Instant Pot Farro Risotto with Mushrooms & Peas
Uncooked sweet onions
1 medium, 1 cup diced
3 cup(s), chopped
2 clove(s), large, finely chopped
½ cup(s), rinsed
⅔ cup(s), low sodium
Frozen green peas
⅔ cup(s), thawed
Grated Pecorino Romano cheese
3 tbsp(s), divided
1 tbsp(s), chopped for garnish, optional
- 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.
- 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.
- 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.
- Per serving: 1 ¼ cups