Peas and Ham Farro Risotto
By by All-Clad
Peas and Ham Farro Risotto
By by All-Clad
Yield/Serves:
Makes 4 servings
- 2 tablespoons olive oil
- 2 leeks, trimmed and sliced thin
- 8 ounces cooked ham steak, diced
- 1 cup farro, rinsed
- 3 cups reduced-sodium chicken or vegetable broth
- 1 cup frozen peas
- ½ cup grated Parmigiano-Reggiano
- Salt and black pepper
Heat olive oil in the All-Clad 8.4 qt. Pressure Cooker over medium heat. Add leeks and ham; cook, stirring constantly, until leeks wilt.
Add farro; stir to coat with oil. Continue cooking and stirring, about 2 minutes.
Add the broth. Close the pressure cooker.
Program 6 minutes into the timer and select prog 2. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn of the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.
Add the peas and simmer, stirring constantly, allowing some of the cooking liquid to evaporate and risotto to become creamy.
Stir in the grated Parmigiano-Reggiano cheese, and salt and pepper. Serve immediately.
Add farro; stir to coat with oil. Continue cooking and stirring, about 2 minutes.
Add the broth. Close the pressure cooker.
Program 6 minutes into the timer and select prog 2. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn of the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.
Add the peas and simmer, stirring constantly, allowing some of the cooking liquid to evaporate and risotto to become creamy.
Stir in the grated Parmigiano-Reggiano cheese, and salt and pepper. Serve immediately.