This Instant Pot Farro Risotto is the perfect winter meal. Warming and comforting? Check. Healthy? Check. Easy to make on a busy night? Check!
This version relies on the the Instant Pot to take care of most of the cooking, which means you don’t have to stand over the stove constantly stirring for 30 minutes!
This risotto tastes creamy and rich (despite being 100% wholesome), and the saucy cherry tomato sauce cuts that richness perfectly by bringing a zingy, acidic flair.
And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my cookbook, The Vegan Instant Pot Cookbook!
PS: If you’re looking for a more traditional risotto, my Vegan Mushroom Risotto with miso butter is not to be missed!
Instant Pot Vegan Farro Risotto with Saucy Cherry Tomatoes
Risotto is one of my all-time favorite foods, but I’m always looking for ways to offer more nourishing alternatives to comfort-food favorites. This version uses whole-grain farro instead of white rice and gets its creaminess from a cheesy white bean puree.
Ingredients
Farro
- 1½ tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 cup semi-pearled or pearled farro
- ⅓ cup dry white wine (such as Pinot Grigio)
- ½ cup coconut milk from a carton (“drinking milk”)
- 6 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- ¼ cup fresh basil, finely slivered
White Bean Puree
- 1 (15-ounce) can of cannellini beans, rinsed and drained (or 1 3/4 cups cooked cannellini beans)
- ½ cup coconut milk from a carton (“drinking milk")
- ¼ cup nutritional yeast
- Juice and zest from 1 medium lemon
- 2 tablespoons white or yellow miso paste
- ½ teaspoon kosher salt
Saucy Cherry Tomatoes
- ½ tablespoon extra-virgin olive oil
- 1 tablespoon fresh thyme leaves, roughly chopped
- 1 pint cherry tomatoes or grape tomatoes
- Kosher salt and freshly ground black pepper
- ½ cup canned tomato sauce
- ¼ cup dry white wine, such as Pinot Grigio
Instructions
- COOK THE FARRO: Select the Sauté setting on the Instant Pot, and, after a few minutes, add the olive oil. Once the olive oil is hot, add the onion and cook, stirring occasionally, until starting to turn golden, about 4 minutes. Add the garlic and cook, stirring frequently, until very fragrant, about 1 minute.
- Add the farro to the pot, stirring to coat all the grains. Cook for 1 minute.
- Add the white wine to the pot and use a wooden spoon to scrape up any browned bits on the bottom. Simmer until the wine has evaporated, about 3 minutes.
- Add the coconut milk, thyme and ¾ cup water; season with salt and pepper. Secure the lid and set the pressure release to Sealing. Select the Pressure Cook (manual) setting at High Pressure and set the cook time to 10 minutes.
- Once the timer goes off, allow a natural pressure release for 10 minutes and then perform a quick pressure release.
- MEANWHILE, MAKE THE WHITE BEAN PUREE: Add the cannellini beans, coconut milk, nutritional yeast, lemon zest and juice, miso paste and salt to the bowl of a food processor or high-powered blender and process until you have a smooth and creamy puree with no pieces of beans remaining.
- MAKE THE SAUCY CHERRY TOMATOES: Heat the olive oil in a nonstick skillet over medium heat. Add the thyme and cherry tomatoes, and cook until the tomatoes burst, gently pressing down on them to help the process, 6 to 7 minutes. Season with salt and pepper; stir in the tomato sauce and white wine. Bring the mixture to a rapid simmer. Cook until the wine has mostly reduced and the smell of alcohol has dissipated, about 4 minutes.
- Once the pressure on the Instant Pot has been released, open the pot and remove the thyme sprigs. Select the Sauté setting. Stir in the white bean puree until it has melted into the farro, about 1 minute. Stir in the 1 tablespoon lemon juice and taste for seasoning, adding a pinch or two of salt as needed. Serve the farro immediately topped with the saucy cherry tomatoes and fresh basil.
Calories: 489kcal | Carbohydrates: 81g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 795mg | Potassium: 1197mg | Fiber: 17g | Sugar: 10g | Vitamin A: 970IU | Vitamin C: 53mg | Calcium: 177mg | Iron: 7mg
Hello,
Ur recipes are amazing but I have one question left:
Is the nutrition info referred to one serving or 100g?
Sincerely
Hi Fiona, it makes us happy to hear you find the recipes amazing! The nutrition info provided is per serving. Enjoy the farro risotto!
Thanks for your speedy reply Kaitlin! I think I know what you mean… it’s like Oat or Soy drink, just with made with Coconut! Thanks ♡
You’re welcome, Mariana! :)
What’s the difference between “drinking milk” from a carton and coconut milk in a can?
I’m in Europe and while I’ve found coconut milk in a carton here, the only difference between this and coconut milk in a can is the packaging.
Is there a percentage of coconut that I should be aiming for? Or is it “drinking milk” something totally different?
Thanks!
Hi Mariana, the coconut milk in a tetra pak has very little fat in it and is quite watery. Canned coconut milk has the fat content and luscious texture you need for many of the RPL recipes!
This was easy and delicious – the perfect combo! The only slight tweak I made was that I didn’t have any fresh basil so I ended up putting a bit of dried in with the tomatoes while they were cooking. Adding to the rotation for a simple but elevated dinner or side!
Thanks for the lovely feedback, Elizabeth!
I just made this recipe and it was incredibly delicious. You would honestly have no idea it was vegan when eating it. I crumbled smoky tofu and added it on top for some extra crunch and this will now easily be a staple in my house.
Sounds wonderful, Sarah! Thanks for sharing :)
I still haven’t joined team Instant Pot. How long do you think the farro would take on the stovetop?
From Nisha: “You’ll need to cook it in the same method you would regular risotto. After you saute the aromatics, toast the farro in the oil for 1-2 minutes. Then pour in your wine and deglaze. After that, you’ll start ladling in about 1 cup of warm veggie broth and stir frequently but not constantly, about every 30 seconds. Once the farro is mostly dry and has absorbed the liquid, add the next round of broth, 1 cup at a time. Continue this process and adjust the heat as needed to maintain a rapid simmer, until the farrotto is creamy and tender but still retains a chewy bite. It should take 25 to 30 minutes. You may reach your desired texture before all the broth is used up.”
Omg Nisha – I already love so many of your recipes, but this one definitely made it into my top 5! I love how warm and comforting it is, with the perfect blend of tart and sour acidity from the wine and lemon juice and zest! Thank you so much for this!
Awesome, Jenn. Thanks for your comment and for taking the time to review!
Another hit! Nisha you rock!
Silvia, So glad to hear you loved this recipe!
Hi! I’m based in Ireland and can’t find farro. Can it be substituted with something else, and would that change the cooking time? Thanks for your help!
How about brown rice instead of the farro?
Another hit! You can’t go wrong with absolutely any of your recipes. Everything I make from you instantly goes to my favourites list but this one just might top it all! So so so yummy and so flavourful, I could eat this every night.
Followed the recipe exactly and it was perfect and enough for two very large entree portions for my boyfriend and I :)
wow wow wow! This may have been one of the most flavorful things I have ever eaten! Easily adaptable to be made oil free and to adapt based on the herbs you have on hand! Such a hearty, nourishing recipe! Thank you!
I just made this and it was DELICIOUS! My boyfriend loved it. I will be making this again. Thanks for another great recipe!
Any tips for this recipe without an Instant Pot?
This sounds perfect for a winter day! What would happen if this was made without the white wine?
Hi Mary, you can easily just sub in vegetable broth for the wine. Should still be very tasty :)