Healthy Spring Green Farro Risotto Recipe
This healthy recipe is a lighter twist on classic risotto, using whole grain farro for extra fiber and protein. Made in the Instant Pot with spring vegetables, it's creamy, satisfying, and ready with minimal hands-on cooking.
Equipment
- 6-quart or larger Instant Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium shallot finely chopped (about ½ cup)
- 1 teaspoon kosher salt divided
- 2 cloves garlic minced (about 2 teaspoons)
- 1 tablespoon unsalted butter
- 1½ cups uncooked semi-pearled farro rinsed and drained
- ½ cup dry white wine e.g., Sauvignon Blanc
- 4 cups low sodium chicken or vegetable broth divided
- 1 pound asparagus tough ends trimmed, cut into ¾-inch pieces
- 1 cup peas fresh or frozen
- 2 cups lightly packed baby spinach about 2 ounces
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice from about ½ medium lemon, plus wedges for serving
- 4 ounces crumbled feta cheese about ¾ cup, plus extra for serving
Instructions
- Sauté Aromatics: Turn the Instant Pot to sauté mode. Add the olive oil and heat until shimmering but not smoking. Add the shallot and ½ teaspoon of the salt. Stir frequently until softened, about 3 minutes. Mix in the garlic, butter, and farro, stirring for about a minute to coat everything evenly.
- Deglaze and Cook Farro: Pour in the wine and stir, loosening any browned bits at the bottom. Let the wine simmer for 2 minutes. Pour in 3 cups of broth, then seal the pot and cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes before carefully venting to release any remaining steam. The farro should appear slightly brothy.
- Simmer Asparagus: Switch back to sauté mode. Add the asparagus and bring the mixture to a gentle simmer. Stir frequently, scraping the pot bottom to avoid sticking. When the liquid is absorbed, gradually stir in the remaining 1 cup of broth a splash at a time. Continue stirring until the farro turns creamy and the asparagus is tender—this should take around 10 to 12 minutes.
- Finish with Greens and Cheese: Stir in peas, spinach, pepper, and the remaining ½ teaspoon salt. Cook until the spinach wilts, about 2 minutes. Remove from heat and mix in lemon juice and feta. Allow to rest briefly before tasting and adjusting with more lemon juice if needed. Serve with extra feta sprinkled on top.
Notes
Storage Tips: Keeps in an airtight container for up to 4 days. Reheat gently with a splash of water or broth in the microwave or on the stove.
Protein Add-on: For a heartier version, top with sautéed shrimp or slices of grilled chicken or sausage.
Vegetable Swaps: Great with seasonal produce. Try mushrooms and squash in the fall, or cherry tomatoes and zucchini in the summer. Sauté firmer vegetables before starting the recipe, then add them back in at the end.
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