Creamy Farro Risotto with Fresh Herbs Pressure Cooker Recipe

Recipe Category: Grain


Creamy Farro Risotto With Fresh Herbs Pressure Cooker Recipe


SERVES 4 as a main or 6 as a first course – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

  • 2 tablespoons extra virgin olive oil
  • 2 large shallots, finely chopped (about 1/3 cup)
  • ¼ cup minced celery
  • 1¼ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained
  • ½ cup dry white wine or vermouth
  • 3 cups vegetable or low-sodium chicken broth
  • 1 cup finely chopped fresh herbs, such as equal parts basil, watercress or arugula, and flatleaf parsley plus small amounts of oregano, marjoram, thyme, tarragon, or rosemary
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • sea salt and freshly ground black pepper
  • ½ cup heavy cream, 3 ounces cream cheese, or 1/3 cup mascarpone


  1. In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, heat the oil over medium-high heat
  2. Add the shallots and celery and cook until softened, about 1 minute
  3. Add the farro and cook 1 minute, stirring constantly, until the grains are evenly coated with oil and fragrant
  4. Add the wine and stir until absorbed
  5. Add the broth
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 8 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Quick Release method
  12. Be careful of the steam as you remove the lid
  13. Stir in half the cheese and some pepper
  14. Replace the cover and let stand a few minutes to thicken and set up
  15. The farro should be al dente (tender but chewy), the cooked grain suspended in the thick liquid
  16. Stir in the cream and remaining cheese (if using cream cheese or mascarpone, stir until melted)
  17. Cook a few minutes over medium heat, uncovered
  18. The finished farrotto should be slightly runny as it will continue to thicken as it sits on the plate
  19. Taste for seasoning
  20. Spoon out with an oversized spoon, with extra cheese for sprinkling on top, and the pepper grinder on the side

Full List of Grain Recipes
Full List of Farro Recipes

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