Farro is a dietitian-approved grain to cook with because of its delicious nutty flavor and impressive fiber and protein content (1). Semi-pearled farro is easy to find at grocery stores and is the star of this whole-grain risotto-like Instant Pot dish. Fresh peas (frozen is fine in a pinch), baby spinach and lemon give this hearty dish a beautiful pop of color and bright, fresh flavor.  

RD Tip: If desired, the baby spinach can be subbed with other vegetables such as fresh pea shoots or baby arugula.

Active time: 15 minutes | Total time: 45 minutes

Pressure Cooker Fresh Pea Farrotto

Ingredients

• 2 tbsp olive oil
• 1 large leek, light green and white parts only, rinsed well and thinly sliced
• 2 celery stalks, thinly sliced
• 1 1/2 cups (270g) semi-pearled farro
• 3 medium garlic cloves, minced
• 2 1/2 cups (613g) chicken bone broth
• 1 bay leaf
• 1 cup (145g) shelled fresh peas (or frozen, thawed)
• 1/2 cup (40g) shredded Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups (60g) baby spinach
• 2 tsp lemon juice

Directions

Add oil to Instant Pot, select Sauté and adjust to Normal/Medium heat. When the oil is hot, add the leeks and celery and cook, stirring frequently, until the leeks are tender, about 4 minutes. Add the farro and garlic and cook, stirring frequently, for 1 minute. Press Cancel.

Add the broth and bay leaf and stir to combine. Lock on the lid, select the Pressure Cook function and adjust to High pressure for 9 minutes. Make sure the steam valve is in the Sealing position.

When the cooking time is up, let the pressure come down naturally for 10 minutes, and then quick-release any remaining pressure. Stir in the peas and cheese. Cover and let stand for 3 minutes to allow the cooking liquid to thicken. Remove and discard bay leaf. Season with the salt and pepper.

Toss the baby spinach with the lemon juice. Divide the farrotto among 4 bowls. Top with the baby spinach and serve.

Serves: 4 | Serving Size: 1 ⅔ cups farrotto, 1/2 cup baby spinach

Nutrition (per serving): Calories: 435; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 11mg; Sodium: 739mg; Carbohydrate: 60g; Dietary Fiber: 10g; Sugar: 3g; Protein: 19g

Nutrition Bonus: Potassium: 222mg; Iron: 25%; Vitamin A: 33%; Vitamin C: 16%; Calcium: 20%

Originally published April 4, 2020; Updated May 2026

The post Pressure Cooker Fresh Pea Farrotto appeared first on MyFitnessPal Blog.

Farrotto — farro cooked low and slow until rich and creamy — gets a hearty, nourishing upgrade in this slow cooker bowl. Tender farro simmers in savory chicken stock until thick and satisfying, then gets topped with wilted kale, savory turkey sausage, and a handful of crunchy walnuts. It’s the kind of wholesome, filling bowl that works equally well for lunch or dinner, and reheats beautifully for easy meal prep throughout the week

Active time: 10 minutes | Total time: 2 hours, 10 minutes

Slow Cooker Kale and Sausage Farrotto Bowl

Ingredients

• 1 1/2 cups farro (semi-pearled)
• 4 cups low-sodium chicken stock
• 2 cups kale, roughly chopped
• Cooking spray
• 4 Italian turkey sausage links
• 4 tbsp walnuts

Directions

Place the farro and chicken stock in a slow cooker and stir to combine. Cover and cook on low for 4 hours or on high for 2 hours, until the farro is tender and creamy.

Uncover and stir in the kale. Cover and cook for 10 minutes more, or until the greens are wilted.

Meanwhile, heat a large nonstick skillet over medium heat and coat with cooking spray. Add the sausage links and cook, turning occasionally, for 8–10 minutes or until cooked through to an internal temperature of 165°F. Transfer to a cutting board and slice into rounds.

Divide the farrotto among four bowls and top each with the sliced sausage and walnuts. Serve immediately.

Serves: 4 | Serving Size: 1 cup of farrotto, topped with 1 tbsp walnuts plus a link of sausage

Nutrition (per serving): Calories: 514; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 4g; Cholesterol: 55mg; Sodium: 747mg; Carbohydrate: 62g; Dietary Fiber: 9g; Sugar: 1g; Protein: 29g

Nutrition Bonus: Calcium: 19%; Iron: 29%; Potassium: 412mg; Vitamin C: 20%

Originally published: January 24, 2021; Updated May 2026

The post Slow Cooker Kale and Sausage Farrotto Bowl appeared first on MyFitnessPal Blog.