Farro Risotto with Mushrooms and Spinach

By: Instant Pot Recipe Collection Cookbook

Farro Risotto with Mushrooms and Spinach
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, baby spinach, black pepper, cloves garlic, contributed, cook 25 min, cremini mushrooms, easy, fresh thyme, grated parmesan cheese, Instant Pot Recipe Collection Cookbook, main course, modern, olive oil, onion, prep 15 min, pressure cook, salt, sauté, uncooked pearled farro, vegetable or chicken broth

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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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