Pressure Cooker Farro Risotto

risotto in bowl
Laurel Randolph
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4
Nutrition Facts (per serving)
448 Calories
19g Fat
46g Carbs
28g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 448
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 38%
Cholesterol 92mg 31%
Sodium 540mg 23%
Total Carbohydrate 46g 17%
Dietary Fiber 10g 36%
Total Sugars 11g
Protein 28g
Vitamin C 104mg 519%
Calcium 140mg 11%
Iron 4mg 23%
Potassium 645mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Risotto is arguably one of the most life-changing things you can make in a pressure cooker. The magical appliance strips away all of the vigorous stirring over a hot pot and swaps it for hands-free, worry-free cooking. It turns a dish that's reserved for special occasions into a dish you can make any night of the week, while still impressing your dinner guests.

Don't make your risotto with the same old Arborio or short-grained rice. Add some nutty flavor by using farro, an ancient grain that creates a lightly chewy and surprisingly creamy risotto. Farro can be found in all health food shops​ and is often sitting next to the rice in grocery stores. Make sure you buy the commonly-found semi-pearled variety, which has some of the bran removed for faster cooking.

This recipe works equally well with stovetop cookers and electric pressure cookers or multi-cookers. Note that the cooking time listed incorporates time for the cooker to come to pressure and release pressure. Add your choice of vegetables and serve with a nice salad for a complete meal.


  • 2 tablespoons butter

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1/3 cup white wine

  • 1 cup semi-pearled farro

  • 2 1/4 cups chicken broth, or vegetable broth

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup finely grated Parmesan cheese, plus more for serving

  • 1/2 lemon, juiced

  • 1 heaping cup frozen peas, sautéed mushrooms, roasted butternut squash, roasted carrots, or asparagus; or a combination of two

  • 1 heaping tablespoon chopped fresh parsley, or 1 teaspoon thyme leaves, optional

Steps to Make It

  1. Preheat your pressure cooker over medium-high heat (for electric cookers, use the Sauté function). Once hot, add the butter and let melt. Add the onion and sauté for 3 minutes until translucent. Add the garlic and sauté 1 minute.

  2. Add the white wine and let simmer for 3 minutes or until most of the liquid has evaporated. Add the farro and broth and stir. Season with salt and pepper and secure the lid. For electric cookers, turn off the Sauté function.

  3. Bring up to pressure (high-pressure function for electric cookers) and cook for 10 minutes. Use a natural release.

  4. Stir the farro well. Simmer, uncovered, over medium heat for 3 minutes, stirring occasionally (for electric cookers, use the Sauté function). If using frozen peas, add during the last minute of cooking. The mixture will begin to thicken up and will continue to thicken as it cools.

  5. Add the parmesan cheese and lemon juice and stir well. Taste for seasoning. Toss with your chosen vegetables and fresh herb.

  6. Serve warm topped with more fresh herb and Parmesan cheese.