Creamy Spinach Parmesan Farro
⏱️ Prep: 10 min🍳 Cook: 15 min
Ingredients
| 3 tablespoons | 45 ml | unsalted butter |
| 3 | small yellow onions, diced | |
| 3 cups | 720 ml | semi-pearled farro |
| 6 | garlic cloves | |
| 6 cups | 1.4 l | low-sodium chicken broth |
| 1.5 cups | 360 ml | grated Parmesan cheese |
| 1.5 | lemons, juiced | |
| — | salt | |
| — | ground black pepper |
Instructions
Ready in: 35 min. Prep Time: 10 min. Cook Time: 15 min. Servings: 2/4/6/8/10 (6 Quart / 8 Quart).
- Select pressure cooker setting to Sauté on Normal. Add butter.
- Sauté onion in the hot butter until translucent and soft, 4 to 5 minutes.
- Add farro and garlic to onion and continue cooking, stirring frequently, until farro is toasted, 1 to 2 minutes. Stir broth into farro mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Pressure cook on High for 9 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
- Stir Parmesan cheese into farro mixture until fully melted.
- Stir spinach and lemon juice into farro mixture just before serving. Season with salt and pepper.
Mealthy Tip: For a step-by-step view of this recipe, check out our Mealthy Creamy Spinach Parmesan Farro article. Using beef broth instead of the chicken broth really does make this dish tasty. It adds another level of flavor and richness. Substitute vegetable broth for the chicken broth and you'll have a vegetarian dish!