Ingredients
- A single spoonful of butter
- A generous cup of farro
- Two cups of rich chicken stock
- Two tablespoons of indulgent heavy whipping cream
- Three-quarters cup of tangy grated mozzarella cheese
- Half a cup of savory grated Parmesan cheese
- A dash of Greek seasoning like Cavender's®
Step 1
Begin by activating a versatile pressure cooker, like the Instant Pot®, and opt for the Saute function to start the cooking process. Begin by melting a knob of butter and incorporating the farro, ensuring to continuously stir for approximately 2 minutes to enhance flavors. Next, introduce the chicken stock into the mix and stir thoroughly for a cohesive blend of ingredients.
Step 2
Transition to the Manual setting, then proceed to seal the lid securely. Adjust the pressure to high based on the manufacturer's guidelines, setting the timer for a precise 10 minutes. Allow a window of 10 to 15 minutes for the pressure to steadily intensify within the cooker, enhancing the cooking process.
Step 3
When the time is up, cautiously release the pressure using the quick-release technique, following the appliance's instructions for approximately 5 minutes. Unlock and lift the lid, revealing the aromatic concoction within. Incorporate a splash of cream, along with a generous sprinkling of mozzarella cheese, Parmesan cheese, and a touch of Greek seasoning. Stir the mixture until the cheeses melt seamlessly into the dish, creating a creamy and flavorful texture.
Extra Tips & Suggestions
- 1. Tidy up your pantry by organizing your dry ingredients in clear glass jars. This not only looks visually appealing but also makes it easy to see what you have on hand for your Instant Pot Farro Risotto.
- 2. Use mason jars to store homemade broth or stock in the freezer. Simply fill the jars leaving some space for expansion, allow them to cool completely, and then freeze for later use in your risotto recipe.
