This healthy Instant Pot farro risotto is creamy, flavorful, and packed with spring veggies like peas and asparagus. Enjoy luxurious-tasting, savory risotto in a fraction of the time it normally takes on the stove!
This risotto is filling enough to serve on its own, but would also make a delicious side dish. Or, top with additional protein, like roasted chicken, if desired.
Instant Pot Risotto with Farro
I love risotto, but I don’t love how long it normally takes to make. Enter: an Instant Pot (<- affiliate link to the one I have, 6 quart size) variation!
This Instant Pot risotto recipe does still require some hands on time, but there’s also some of the “set it and forget it” time that we all love so much with the Instant Pot.
Take a little time to prep/chop the veggies in advance, and this meal will come together quickly.
This would make a great dish for guests! You can enjoy it as is, or top it with some chicken if your guests are like my husband, who always says: “This is really good but it would be better with some meat…”
Farro Risotto Ingredients
Here’s what you’re working with for this recipe to come together.
Instead of rice, we’re rocking farro, because I LOVE farro. That chew! As a whole grain, farro is also packed with fiber, and actually boasts some protein, too, so eat up.
Since it’s spring, I figured a ton of bright and crisp spring veggies would be welcomed. But if you’re making this recipe in the winter, you can always wilt in chopped kale at the end instead of adding the asparagus and peas.
Or use frozen peas – that’s what I usually do anyway. 🙂
How to Make Farro Risotto in the Instant Pot
To get things going, turn your instant pot to the “saute” setting, then add the butter, onion, leek, mushrooms, and garlic. Cook, stirring frequency, for about 5 minutes, or until the veggies are softened and fragrant.
Then, add the fresh chopped thyme (or dried will work too!), farro, and white wine. White wine will really amp up the classic risotto flavor, and don’t worry if you’re feeding this to kids because the alcohol will cook off! But if you want to skip the white wine, no problem – simply add more broth in the next step instead.
If you’re adding the wine, simply stir for a couple minutes until the liquid boils off, then add your broth (vegetable broth is great here for vegetarians, but feel free to use chicken broth instead if you prefer that flavor and are not vegetarian). Cover the Instant Pot, and set it for 10 minutes on high pressure.
Lastly, once it’s done cooking: release the steam, switch back to saute mode, and add the asparagus and peas. Just cook for a couple minutes so the veggies stay crisp but are tender.
Stir in the parmesan, and you are all set!
How to Serve Spring Veggie Risotto
I suggest topping this risotto with additional shaved parmesan – it complements the flavors nicely. But you do you. 🙂
And again, feel free to add some chicken if you want! Shredded rotisserie chicken would be an easy, time-saving addition.
A squeeze of lemon juice or some lemon zest and chopped green onions can also add some extra flavor (and color) to the mix!
The result is a deliciously chewy, creamy, and veggie-packed feast.
Matt loved it – and Riese was actually pretty into it, too! The full Instant Pot farro risotto recipe is at the end of this post. Enjoy!
Want more Instant Pot fun? Here are my other Instant Pot recipes:
- Instant Pot Quinoa Fried Rice
- Instant Pot Chicken Tortilla Soup
- Butternut Squash Soup (Instant Pot)
- Instant Pot Maple Mustard Chicken
- Instant Pot Spaghetti Squash + Lentil Bolognese
- Vegetable Soup (Instant Pot)
- Instant Pot Frozen Chicken Breasts
- Instant Pot Butternut Squash Soup
- Stuffed Peppers (Instant Pot)
p.s. Want a video preview of me making recipes before they get shared on the blog? Follow me on Instagram stories!
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 leek, green and white parts thinly sliced
- 8 ounces cremini mushrooms, chopped
- 3 cloves garlic, grated or crushed
- 1 tablespoon chopped fresh thyme
- 1 1/2 cups dry farro
- 1/2 cup white wine (optional - or use more broth)
- 2 1/4 cups low sodium vegetable broth (or chicken broth)
- 1 bunch asparagus, cut into 1/2-inch pieces
- 8 ounces fresh or frozen peas
- 1/2 cup grated parmesan
- salt & pepper
- Extra parmesan, lemon zest, and green onions for garnish (optional)
- Turn instant pot to the "saute" setting. Add butter, onion, leek, mushrooms, and garlic. Cook for 5-6 minutes, until veggies are softened.
- Add thyme, farro, and white wine. Cook, stirring occasionally, until wine is fully absorbed.
- Add vegetable broth and a pinch of salt and pepper. Cover and set the instant pot for 10 minutes at high pressure on the "manual" setting.
- Once the timer goes off, turn the pressure valve to release the steam immediately. Once all of the steam has been released, remove the lid and switch the instant pot back to the "saute" setting.
- Add the asparagus and peas and cook for 2-3 minutes, until veggies are crisp-tender. Stir in the parmesan.
- Top with lemon zest, green onions, and more parmesan, if desired.
This is a great hearty vegetarian entree or side dish, but it would be delicious topped with chicken as well.
Making this in winter? Feel free to make this recipe with chopped kale instead of asparagus.