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Pressure Cooker Mushroom Risotto

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“This is a healthy adaptation of a classic risotto recipe, using the ancient grain - farro - in place of arborio rice. And, it's a lot quicker than making it the normal way. Please note that the stock is slightly less than the stock would be in a normal farro recipe (2 cups vs 2 1/2 cups if cooking without a pressure cooker). If you replace the farro with a more traditional rice, scale the stock back accordingly.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in pressure cooker with the top off to medium heat, and saute onions until they become translucent, about 5 minutes.
  2. Add farro and diced thyme leaves to the pan and stir continuously to coat for about 1 minute. Add mushroom slices and stir for another minute.
  3. Add wine to deglaze the pan, making sure to scrape up anything that's gotten browned onto the surface. Add vegetable stock to the pressure cooker and stir.
  4. Seal pressure cooker, and raise heat to high. Maintain high pressure for 7 minutes. Remove from heat and run water on the lid to loosen up seal.
  5. Stir for about a minute to allow further absorption of liquid into the farro. If the consistency is too thin, place pressure cooker pot on stove - with the top off - and heat while stirring frequently until desired consistency is reached.

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