Instant Pot Farro Risotto with Parmesan Cheese
I love being creative with food and trying new things. Before early last year, I had never tried (or even heard of) farro. Well, more than likely, I had heard of it but just ignored it because I had no idea what is was... a grain. It's similar to rice is size, but with a much heartier texture. So, since it was like rice, the idea was to try it in risotto! This Instant Pot farro risotto is the result.
While this recipe is called risotto, the final product will be significantly different than traditional risotto. Both the cooking style and flavors are the same, but using a totally different grain which will create a completely different texture and broth. Rice causes a much more starchy/creamy consistency, while farro "risotto" will be more on the brothy side.
The Process
Using sauté setting... melt butter.
Add onions and cook until soft and translucent (about 3 minutes), stirring frequently.
Next, add garlic and cook for another 30 seconds.
Then add farro to pot...
...and stir well, making sure to coat each grain with the butter. Cook for about one minute to toast, stirring frequently.
Add wine and give a good mix.
Cook until nearly all the wine has been absorbed into farro (about 4 minutes), stirring almost constantly.
Finally, add chicken broth and salt and mix well. Lock lid and cook for 10 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure.
Add lemon juice and parmesan cheese to pot, give a good mix, and allow to sit for another few minutes before serving.
And this is the AMAZING Result…
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Instant Pot Farro Risotto with Parmesan Cheese
Ingredients
- 2 Tbsp. butter
- ½ cup onions diced
- 1 Tbsp. garlic minced
- 1 ½ cups farro
- ½ tsp. sea salt
- ¾ cup dry white wine
- 3 ½ cups chicken broth
- 1 Tbsp. lemon juice
- ½ cup Parmesan cheese grated
Instructions
- Using sauté setting… melt butter. Add onions and cook until soft and translucent (about 3 minutes), stirring frequently. Next, add garlic and cook for another 30 seconds.
- Then add farro to pot and stir well, making sure to coat each grain with the butter. Cook for about one minute to toast, stirring frequently.
- Add wine and give a good mix. Cook until nearly all the wine has been absorbed into farro (about 4 minutes), stirring almost constantly.
- Now, add chicken broth and salt and mix well. Lock lid and cook for 10 minutes at high pressure.
- Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure.
- Finally, add lemon juice and parmesan cheese to pot, give a good mix, and allow to sit for another few minutes before serving. Top with shaved parmesan.
Notes
Nutrition
Mark
I'm sorry--this was way too salty. Had to toss it.
Gary
Hmmm... Interesting, it's only 1 teaspoon of salt. Is it at all possible you accidentally used a tablespoon? Either way, sorry it wasn't to your taste.
Kevin
Adding additional salt to 3.5 cups of regular, salted chicken broth does make it a bit too salty. 1 tsp of salt should be good with unsalted chicken broth.
Eunice
Delicious! I didn’t read carefully and only saw after it was done that it was a more brothy consistency, but it’s so delicious it’ll get eaten. I used unsalted broth (homemade) and 1 tsp of salt and didn’t find it too salty.
Gary
Glad you enjoyed it!
Sandra
FIrst time making farro, it was amazing! A health coach recommended it for plant base during protein. Came back for the recipe to make it a second time. I used mushroom broth since that’s what I had on hand & was a winner!
Tricia
Scrumptious! I sauted it a little longer after the pressure release and it thickened up to more of a risotto consistency. Will definitely make again!
Janis Kvaternik
My family loved it! We love making traditional risotto on top of the stove - this recipe was so much easier, and far healthier. Tasted so delicious alongside grilled chicken and veggies! Thanks for posting this instant pot recipe!
Nat
I don’t know what I did wrong on this but mine turned out like soup lol. I re-checked all the measurements too. I didn’t make any mistakes and I toasted the farro as described too, then let it absorb most of the wine. It’s like the chicken broth killed it but I did use 3.5 cups as described.
BB
This was delicious! I have been wanting to try ancient grains, and found this recipe. After reading several of the comments, I did reduce the salt to 3/4 of a teaspoon since I used salted chicken broth. It was soupy as other comments alluded to, but I did continue sautéing for 12 mins at the end of its cooking time as someone suggested prior to adding parm and lemon juice. Nice chewy texture, excellent flavor…Will definitely make again!