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    Home » Instant Pot

    Instant Pot Farro Risotto with Parmesan Cheese

    Published October 4, 2018. Last modified January 16, 2019 By Gary White

    664 shares
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    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    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.

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

     

    The Process

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    Using sauté setting... melt butter.

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    Add onions and cook until soft and translucent (about 3 minutes), stirring frequently.

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    Next, add garlic and cook for another 30 seconds.

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    Then add farro to pot...

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    ...and stir well, making sure to coat each grain with the butter. Cook for about one minute to toast, stirring frequently.

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    Add wine and give a good mix.

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    Cook until nearly all the wine has been absorbed into farro (about 4 minutes), stirring almost constantly.

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    Finally, add chicken broth and salt and mix well. Lock lid and cook for 10 minutes at high pressure.

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure.

     

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    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…

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

     

    And as Always… Please Pin & Share the Love!

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

     

    ★ Did you make this Instant Pot Farro Risotto?

    Please give it a star rating below!★

    Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

    Instant Pot Farro Risotto with Parmesan Cheese

    While this is called risotto, the final product is different than traditional risotto. It is more brothy and less creamy. Still delicious!
    4.88 from 8 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 8
    Calories: 225kcal
    Author: Gary White

    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

    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 we're 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 more on the brothy side.

    Nutrition

    Calories: 225kcal | Carbohydrates: 32g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 282mg | Potassium: 237mg | Fiber: 6g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 2.1mg | Calcium: 97mg | Iron: 1.3mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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    Reader Interactions

    Comments

    1. Mark

      January 13, 2019 at 10:20 pm

      I'm sorry--this was way too salty. Had to toss it.

      Reply
      • Gary

        January 14, 2019 at 9:27 am

        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.

        Reply
    2. Kevin

      January 16, 2019 at 1:09 am

      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.

      Reply
    3. Eunice

      January 25, 2019 at 12:05 pm

      4 stars
      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.

      Reply
      • Gary

        January 25, 2019 at 1:54 pm

        Glad you enjoyed it!

        Reply
    4. Sandra

      April 19, 2019 at 11:03 am

      5 stars
      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!

      Reply
    5. Tricia

      August 15, 2019 at 8:54 pm

      5 stars
      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!

      Reply
    6. Janis Kvaternik

      October 11, 2020 at 10:32 pm

      5 stars
      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!

      Reply
    7. Nat

      November 25, 2021 at 8:51 pm

      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.

      Reply
    8. BB

      January 21, 2023 at 6:29 pm

      5 stars
      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!

      Reply

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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    664 shares
    664 shares