Mushroom Farro Risotto (Stovetop and Instant Pot)

1 tablespoon extra-virgin olive oil,

divided

1 container Trader Joe’s mirepoix 1 package Trader Joe’s 10-minute

farro

4 cups low-sodium vegetable broth,

chicken broth or water

1 package Trader Joe’s condensed

cream of mushroom soup 1 package Trader Joe’s frozen

mushroom medley

2 tablespoons fresh Italian parsley,

minced (optional)

2 tablespoons grated Parmesan or

Pecorino (optional)

For the Instant Pot: Using the saute function, warm the oil. Add the mirepoix and stir until softened, about 2-3 minutes. Add the farro, broth, cream of mushroom soup and frozen vegetables and stir. Close the lid and seal the pressure valve; select the soup setting for 10 minutes.

Once finished, you can either let the pressure release naturally or quick-release. When the farro has cooked, spoon into individual bowls and garnish with fresh parsley and grated Parmesan cheese.

For the stovetop: In a large highsided pan over medium-high heat, add the olive oil. Add the mirepoix and saute until softened, about 2 minutes. Add the farro, broth, condensed mushroom mix and frozen mushrooms and stir to combine. Once the mixture starts to boil, turn the heat down to medium-low and stir; cover and let cook for 10-12 minutes.

While cooking, if the farro starts to stick to the bottom of the pan, add more stock or water as needed to loosen it up. When the farro has cooked, spoon into individual bowls and garnish with fresh parsley and grated Parmesan cheese.

Notes: To keep this recipe vegan, use vegetable stock or water and omit the Parmesan and cream of mushroom soup.

If you can’t find the Trader Joe’s mirepoix mix, chop and use a yellow onion, a carrot and a celery stalk. To double the recipe, double the farro and cooking liquid; you can get away with keeping the remaining ingredients the same.

Makes 6 servings