Recipe by The Late Night Gourmet
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.
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup cracked farro
- 4 fresh thyme leaves, diced
- 8 ounces oyster mushrooms, sliced
- 1 tablespoon white wine
- 2 cups low sodium vegetable broth
- 1 teaspoon kosher salt
- 1⁄2 teaspoon pepper, freshly ground
Directions See How It's Made
- Heat olive oil in pressure cooker with the top off to medium heat, and saute onions until they become translucent, about 5 minutes.
- 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.
- 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.
- 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.
- 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.