Pressure Cooker Farro Risotto

risotto in bowl
Laurel Randolph
Prep: 10 mins
Cook: 25 mins
Total: 35 mins

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 nutrition and 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 garlic cloves (minced)
  • 1/3 cup white wine
  • 1 cup semi-pearled farro
  • 2 1/4 cups chicken or vegetable broth
  • Salt and pepper
  • 1/4 cup finely grated parmesan cheese, plus more for serving
  • 1/2 small lemon ( juiced)
  • 1 heaping cup frozen peas, sautéed mushrooms, roasted butternut squash, roasted carrots, crisp-tender 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.