Wild Mushroom Farro Risotto

Ingredients:

1 1/2 cups farro

2 Tbl olive oil

1 leek ( only white and light green part sliced )

2 cloves garlic ( minced )

12 oz shitakee mushroom blend ( you can use different mushrooms )

4 cups vegetable broth

1 tsp Kosher salt, plus more to taste as needed

1/2 tsp pepper

1/2 cumin

1 spring fresh thyme

3 cups baby spinach or other greens like kale or collards ( roughly chopped )

Pecorino Romano or Parmesan cheese to grate over the top

Instructions:

1. Turn your Instant Pot on Sauté mode. Heat the olive oil and add chopped leek. Sauté until tender for about 5 minutes, stirring frequently to avoid burning.Add mushrooms and sauté for another 5 minutes. Add garlic and cook for 1 minute. This part is important to begin building flavors. Add farro, thyme and stir to combine with leek and mushroom mixture. Press “Cancel”.

2.Add broth, salt, pepper, cumin and stir again. You want to make sure broth is under the farro mixture .Secure the lid and set to Manual mode and set to pressure cook for 10 minutes.

After 10 minute, allow a natural release of pressure. Remove the lid, stir in greens, return the lid and leave it for 5minutes so the greens soften.

3.Lift the lid and stir everything again. You can add more broth if you would like your risotto to be more brothy, and know that the farro will continue to absorb liquid as it sits.

Taste and add more salt and pepper according to your taste.

4.Spoon into serving bowls and grate cheese over the top and serve.

Note:

I prefer this dish warm, but it can be served at room temperature as salad for lunch.