Instant Pot Vegan Farro Risotto with Saucy Cherry Tomatoes
User Reviews
5
Instant Pot Vegan Farro Risotto with Saucy Cherry Tomatoes
Description
The Instant Pot farro risotto layers flavors starting with sautéed onion and garlic infused with olive oil, building a savory base. Toasting the farro briefly enhances nuttiness before deglazing with white wine adds acidity. The addition of coconut milk and fresh thyme infuses creaminess and herbal brightness as the farro pressure cooks to tender but chewy perfection. Alongside, a white bean puree combines cannellini beans, coconut milk, nutritional yeast, lemon, and miso paste, introducing a velvety texture and savory depth without dairy. Finishing with saucy cherry tomatoes—prepared by sautéing fresh tomatoes with olive oil, thyme, tomato sauce, and white wine—provides a lively, slightly tangy contrast that enlivens the dish.
Farro offers a hearty chewy bite that makes this risotto more rustic and wholesome compared to traditional arborio rice versions. The miso and nutritional yeast add complexity and umami as plant-based flavor boosters. This risotto delivers satisfying creaminess with underlying lemon hints and fresh herbs, balanced by the fresh tomato topping.
Ingredients
Farro
- 1½ tablespoons extra-virgin olive oil
- 1 yellow onion diced
- 4 garlic minced, cloves
- 1 cup pearled farro semi-pearled or pearled
- ⅓ cup white wine such as Pinot Grigio, dry
- ½ cup coconut milk “drinking milk”, from a carton
- 6 thyme sprigs, fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tablespoon lemon juice fresh
- ¼ cup basil finely slivered, fresh
White Bean Puree
- 1 cannellini beans 15-ounce can, rinsed and drained, or 1 3/4 cups cooked
- ½ cup coconut milk “drinking milk", from a carton
- ¼ cup nutritional yeast
- lemon juice and zest from 1 medium
- 2 tablespoons White miso paste or yellow miso paste
- ½ teaspoon kosher salt
Saucy Cherry Tomatoes
- ½ tablespoon extra-virgin olive oil
- 1 tablespoon thyme roughly chopped, fresh, leaves
- 1 pint cherry tomatoes or grape tomatoes
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ½ cup tomato sauce canned
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 81g | 27% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 795mg | 33% |
| Potassium | 1197mg | 25% |
| Fiber | 17g | 68% |
| Sugar | 10g | 20% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 53mg | 59% |
| Calcium | 177mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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