Farro Risotto with Mushrooms and Spinach


  • 2 tbsp olive oil
  • 1 onion
  • 12 ounces cremini mushrooms
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic
  • 1 cup uncooked pearled farro
  • 1 sprig fresh thyme
  • 1 1/2 cups vegetable or chicken broth
  • 5-6 ounces baby spinach
  • 1/2 cup grated parmesan cheese
  • 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.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 10 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Remove and discard thyme sprig.
  • Stir in spinach and cheese until spinach is wilted.
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