Pressure Cooker Three-Grain Risotto

This pressure cooker three-grain risotto combines freekeh, bulgur, and farro with sautéed mushrooms, melted smoked Gouda, and fresh spinach for a quick, creamy, and comforting dish.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

4 cups vegetable cooking stock

4 tablespoons unsalted butter, divided

1 small yellow onion, finely chopped

1½ cups sliced baby bella mushrooms

2 cloves garlic, minced

2 teaspoons dried thyme leaves

½ cup each freekeh, bulgur and farro

½ cup dry white wine, such as Chardonnay

½ cup shredded smoked Gouda cheese

¾ cup lightly packed baby spinach, stems removed

Salt, to taste

Black pepper, to taste

Shaved Parmesan cheese, for garnish

Directions

Heat vegetable stock over medium heat in a medium saucepan.
Melt 2 tablespoons butter in a 6-quart electric pressure cooker on sauté setting. Add onion and mushrooms. Cook about 5 minutes or until softened. Stir in garlic and thyme; cook until fragrant.
Stir in freekeh, bulgur and farro. Cook and stir for 2 minutes or until lightly toasted. Add wine and simmer for 3 minutes or until liquid is mostly absorbed.
Add heated vegetable stock. Cover and cook on high pressure for 10 minutes.
Let pressure naturally release, about 10 minutes. Place towel over release valve, then move release valve to quick-release. Carefully remove towel and allow remaining steam to release position. Carefully remove lid and stir in remaining 2 tablespoons butter and Gouda cheese until melted. Stir in spinach until wilted. Season to taste with salt and pepper. Garnish with shaved Parmesan cheese, if desired.