|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 10g||36%|
|Total Sugars 11g|
|Vitamin C 104mg||519%|
|*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.|
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
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.
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.
Bring up to pressure (high-pressure function for electric cookers) and cook for 10 minutes. Use a natural release.
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.
Add the parmesan cheese and lemon juice and stir well. Taste for seasoning. Toss with your chosen vegetables and fresh herb.
Serve warm topped with more fresh herb and Parmesan cheese.