Instant Pot® Farro Risotto recipe

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Ingredients

1 tablespoon butter
1 cup farro
2 cups chicken stock
2 tablespoons heavy whipping cream
¾ cup grated mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Greek seasoning (such as Cavender's®)

Nutrition Info

307.7 calories
carbohydrate: 36 g
cholesterol: 43.2 mg
fat: 13.5 g
fiber: 0.1 g
protein: 14.9 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1009 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and stir in farro. Cook and stir for about 2 minutes. Pour in chicken stock and stir to combine. Change to Manual setting. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add cream, mozzarella cheese, Parmesan cheese, and Greek seasoning. Stir until melted.

Recipe Yield

4 servings

Recipe Note

The traditional Arborio rice is replaced with farro in this risotto recipe made in the Instant Pot®.

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