Photo of Instant Pot Farro Risotto with Mushrooms & Peas by WW

Instant Pot Farro Risotto with Mushrooms & Peas

3 - 6
PersonalPoints™ per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
2
Difficulty
Moderate
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)

Uncooked sweet onions

1 medium, 1 cup diced

Cremini mushroom(s)

3 cup(s), chopped

Kosher salt

½ tsp(s)

Black pepper

tsp(s)

Garlic clove(s)

2 clove(s), large, finely chopped

Uncooked farro

½ cup(s), rinsed

Fresh thyme

2 sprig(s)

Vegetable broth

cup(s), low sodium

Frozen green peas

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