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Instant Pot Butternut Squash Farro Risotto | Garden in the Kitchen
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3 from 1 vote

Butternut Squash Farro Risotto

Creamy, rich and super flavorful Butternut Squash Farro Risotto, folded in butter and parmigiano, and finished with fresh sage
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Farro, Side Dish, Sides, Squash, Vegetables
Cuisine: Italian
Keyword: butternut squash farro risotto, butternut squash risotto, farro risotto
Servings: 6 servings
Author: Silvia Dunnirvine

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 1/2 cups farro pearled (cooks quickly)
  • 1/2 tsp sea salt
  • 3 cups butternut squash cubed
  • 4 cups chicken stock
  • 1/2 cup Parmigiano-Reggiano cheese grated
  • 2 tbsp unsalted butter
  • fresh parsley and/or sage

Instructions

  • Turn the Instant Pot on sauté mode and add in oil and onion. Cook, stirring occasionally until translucent (about 5 mins). Add farro, stir for another 2 minutes. Add water and salt, stir and allow to cook until most of the water is absorbed.
  • Then add the butternut squash and chicken stock. Close and lock the lid of the Instant Pot. Turn the steam release handle to sealing position. Press rice and cook at low pressure for 12 minutes.
  • When the time is up, utilize the quick pressure release and then open the lid. Turn off and unplug the pot.
  • Add cheese and butter, fold to combine. Garnish with fresh parsley and/or sage and serve.

Nutrition

Calories: 378kcal | Carbohydrates: 54g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 565mg | Potassium: 583mg | Fiber: 9g | Sugar: 5g | Vitamin A: 7639IU | Vitamin C: 16mg | Calcium: 156mg | Iron: 2mg