Pressure Cooker Farro Risotto

pressure risotto

I will never cease to be amazed by pressure cooker risotto.

Risotto is a dish I’ve always loved, but rarely made at home because standing over a hot pan and constantly stirring isn’t my idea of a good time. Now I make it at least once a month since the pressure cooker takes all the pressure off (oy). It’s almost completely hands-off—you can literally walk away while the risotto cooks. It’s the best.

I’ve talked about how you can make risotto with brown rice, but did you know you can also make it with farro? The whole grain has a lightly nutty flavor and pleasantly chewy texture, and it make a surprisingly creamy risotto. It’s a great way to add some whole grains to your life.

Get the recipe here.

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Pressure Cooker Farro Risotto

Pressure Cooker Brown Rice Risotto

640px-Brown_rice

One of the most popular dishes to make in a pressure cooker is risotto. Instead of standing over a hot pot and stirring stirring stirring, the rice cooks away all on its own and emerges creamy and flavorful. It’s wonderful.

There are a couple of risotto recipes in my cookbook, but the variations are endless. I recently made a version using brown rice! It was super tasty and healthier than the typical version. You’ll just need a few more minutes of cooking time.

Note that this recipe is written for an electric pressure cooker, but will work with a stove top version as well.

Brown Rice Risotto
Serves 2-3 (you can easily double this recipe)

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1/4 cup dry white wine or 3 tablespoons dry vermouth
1 cup short-grain brown rice
2 cups good-quality chicken or vegetable stock
Salt
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese, plus more for serving
Mix-ins (see below)

Heat your pressure cooker using the Sauté function. Once hot, add the oil followed by the onion. Sauté for 3 minutes or until the onions are becoming translucent. Add garlic and sauté for 1 minute. Add white wine or vermouth and cook, scraping the bottom, until most of the liquid is absorbed.

Turn off the Sauté function and add the rice, stock, and a healthy pinch of salt. Secure the lid and cook for 25 minutes at high pressure and use a natural release.

While the rice is cooking, prepare your mix-ins. I have some ideas for you below.

Once the pressure has been released, remove the lid and add the butter and Parmesan. Stir vigorously for a few minutes until the rice is creamy. Add your mix-ins and stir. Serve topped with a little more Parmesan and perhaps a chopped fresh herb.

Mix-ins (mix and match!)

  • 1-2 links of high-quality sausage, cooked through and broken up or sliced
  • Sautéd chopped fresh spinach
  • Sautéd mushrooms with thyme
  • Roasted butternut squash and fresh sage
  • Roasted or sautéd asparagus and lemon
  • Broiled shrimp
  • Fresh, lightly cooked green peas
Pressure Cooker Brown Rice Risotto