Instant Pot® Farro Risotto with Mushrooms & Peas
1 cup(s), chopped, chopped (about 1 medium)
3 cup(s), chopped
2 clove(s), finely chopped
½ cup(s), rinsed
Fat free reduced sodium vegetable broth
Frozen green peas
⅔ cup(s), thawed
Grated Pecorino Romano cheese
3 Tbsp, divided
2 Tbsp, chopped, for garnish (optional)
- Set an Instant Pot to the Sauté function on Medium. Add the oil and heat for 1 minute. Add the onion, mushrooms, salt, and black pepper and cook, stirring occasionally, until the mushrooms start to brown, about 10 minutes.
- Add the garlic, farro, and thyme and cook for 1 minute, stirring. Stir in the broth until well combined. Press Cancel on the pot. Secure the lid and seal the release valve. Set the pot to cook on High Pressure for 12 minutes.
- When the cooking time is complete, allow the pressure from the pot to release naturally for 10 minutes, then use the quick-release. Discard the thyme sprigs. Stir in the peas and 2 tbsp cheese until heated through. Divide the risotto between 2 bowls. Garnish with the remaining 1 tbsp cheese and parsley (if using).
- Serving size: 1¼ cups