Description
Creamy, plant-based farro risotto made effortlessly in the Instant Pot. This hearty, nutritious, and customizable recipe delivers deep umami flavor with mushrooms, fresh herbs, and whole grain goodness. Perfect for busy nights and seasonal variations.
Ingredients
1 cup pearled farro (rinsed well)
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup cremini or shiitake mushrooms, sliced
1 tsp fresh thyme or rosemary, chopped
3 cups vegetable broth (low sodium preferred)
½ cup dry apple cider vinegar (optional but recommended)
Salt and pepper to taste
1 tablespoon nutritional yeast
Fresh parsley for garnish
Instructions
1. Set Instant Pot to Sauté and add olive oil.
2. Toss in onions and stir for 2–3 minutes until translucent.
3. Add garlic and mushrooms; cook another 2 minutes.
4. Stir in rinsed farro, fresh herbs, and dry apple cider vinegar (if using). Simmer 1 minute.
5. Pour in vegetable broth, add salt and pepper. Close the lid, set to Pressure Cook on high for 10 minutes.
6. Allow a natural release for 10 minutes, then quick-release any remaining pressure.
7. Stir in nutritional yeast, adjust seasoning, garnish with parsley, and serve.
Notes
Rinse farro before cooking for best texture.
Use warm broth for richer flavor.
Customize with veggies like roasted squash, spinach, or sun-dried tomatoes.
Add plant-based cream or cheese for extra richness.
Don’t skip the natural release—it ensures ideal consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Plant-Based, Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: farro risotto, instant pot, vegan comfort food, whole grains