Farro Risotto with Mushrooms and Spinach
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 10
Rating: 4.9
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Mushrooms, Spinach
Prep Time 15 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 tbsp olive oil divided
  • 1 onion chopped
  • 12 ounces cremini mushrooms stems trimmed and quartered
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic minced
  • 1 cup uncooked pearled farro
  • 1 sprig fresh thyme
  • 1 1/2 cups vegetable or chicken broth
  • 5-6 ounces baby spinach 1 package
  • 1/2 cup grated parmesan cheese
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Mushrooms, Spinach
Prep Time 15 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 2 tbsp olive oil divided
  • 1 onion chopped
  • 12 ounces cremini mushrooms stems trimmed and quartered
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic minced
  • 1 cup uncooked pearled farro
  • 1 sprig fresh thyme
  • 1 1/2 cups vegetable or chicken broth
  • 5-6 ounces baby spinach 1 package
  • 1/2 cup grated parmesan cheese
Votes: 10
Rating: 4.9
Rate this recipe!
Instructions
  1. Press Sauté; heat 1 tablespoon oil in Instant Pot®. Add onion; cook and stir 5 minutes or until translucent. Add remaining 1 tablespoon oil, mushrooms, salt and pepper; cook about 8 minutes or until mushrooms have released their liquid and are browned, stirring occasionally. Add garlic; cook and stir 1 minute. Add farro and thyme; cook and stir 1 minute. Add broth; mix well.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 10 minutes.
  3. When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Remove and discard thyme sprig.
  4. Stir in spinach and cheese until spinach is wilted.
10 replies
  1. mikeatkinson9
    mikeatkinson9 says:

    I will make this again for sure. Great taste and texture. Very easy to hop it up and customize. No stirring!

  2. Danielle Pike
    Danielle Pike says:

    This was so delicious! Easy and filling could be dinner by itself. I substituted the farro with arborio rice and it worked out great

  3. RJ
    RJ says:

    Excellent recipe! I’d been looking for a farro risotto recipe for a long time, and when I ran across this link on Twitter, it was kismet. Easy, delicious, and was a meal in itself. This is a keeper and going into my regular rotation. Two thumbs up!

  4. Sarah044
    Sarah044 says:

    This was my first instant pot attempt/fail. Having never cooked with Farro before, the only kind I could find was ‘Farro’, so I assumed it might be the same as ‘pearled farro’. It is not, it was still hard after cooking. So, it does need to be ‘pearled’ farro. I found there to be too much salt so will cut back next time, but the overall taste was delicious. I’ll definitely try making it again!

  5. SandyM4
    SandyM4 says:

    This was very good, and easy to make. I read that pearled barley can be a substitute in any farro recipe. I was anxious to try the farro, but there was none available to me. So I opted for the pearled barley. I want to try it again with farro, but was delicious with barley

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