Instant Pot® Farro Risotto with Mushrooms & Peas
3 Points, Entree
Ingredients
2 tsp olive oil
1 cup onion, chopped
3 cups cremini mushrooms, chopped
1/2 tsp kosher salt
1/8 tsp black pepper
2 cloves garlic, finely chopped
1/2 cup farro, rinsed
2 sprigs fresh thyme
2/3 cup fat free reduced sodium vegetable broth
2/3 cup frozen green peas, thawed
3 Tbsp pecorino romano cheese, grated, divided
2 Tbsp parsley, chopped, for garnish (optional)
Directions
Set an Instant Pot to the Sauté function on Medium. Add the oil and heat for 1 minute. Add the onion, mushrooms, salt, and black pepper and cook, stirring occasionally, until the mushrooms start to brown, about 10 minutes.
Add the garlic, farro, and thyme and cook for 1 minute, stirring. Stir in the broth until well combined. Press Cancel on the pot. Secure the lid and seal the release valve. Set the pot to cook on High Pressure for 12 minutes.
When the cooking time is complete, allow the pressure from the pot to release naturally for 10 minutes, then use the quick-release. Discard the thyme sprigs. Stir in the peas and 2 tbsp cheese until heated through. Divide the risotto between 2 bowls. Garnish with the remaining 1 tbsp cheese and parsley (if using).
Nutrition
3 smart points