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!

Course Appetizer

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings

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