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Ingredients 0/7
Why This Recipe Is A Must Try
This dish combines the nutty flavor of farro with a rich, creamy texture that feels indulgent but is surprisingly wholesome. It cooks quickly thanks to the Instant Pot®, making it perfect for busy weeknights without sacrificing comfort.
Kitchen Tips
- Rinse the farro well before cooking to remove any dust and improve texture.
- Use a good-quality broth for deeper flavor.
- Stir in cheese or butter at the end off the heat to keep the risotto creamy and smooth.
- Use a good-quality broth for deeper flavor.
- Stir in cheese or butter at the end off the heat to keep the risotto creamy and smooth.
Directions
Turn your Instant Pot to the sauté setting and melting the butter. Toss in the farro and cook it for a couple of minutes, stirring frequently so it gets nicely toasted. Pour in the chicken stock and give everything a good stir to combine. Seal the lid and switch the pot to manual high pressure, setting the timer for 10 minutes. It will take about 10 to 15 minutes for the pressure to build up. Once the cooking time is up, carefully release the pressure using the quick-release method. When it’s safe, open the lid and stir in the cream, mozzarella, Parmesan, and Greek seasoning. Keep stirring until all the cheese has melted and the risotto is creamy and delicious.
Simple Serving Suggestions
Serve this creamy grain alongside roasted vegetables or grilled chicken for a balanced meal. A sprinkle of fresh herbs like parsley or thyme adds brightness and freshness. It also pairs well with a simple green salad.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to restore creaminess. Avoid freezing, as the texture may change.
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