Farro is nothing more than an ancient form of wheat, which is sometimes also known as emmer. Small but powerful, farro has a nutty flavor and a springy, al dente texture and is exactly the kind of nutritious whole grain that makes Mediterranean food so healthy.

My favorite way to prepare farro is to cook it like risotto by gradually adding warm broth to the toasted grains until they are tender. The grains stay perfectly toothsome and separate, yet the final dish is creamy and deeply comforting, especially on a cold night.

As you might imagine, a farro risotto, or farrotto, can take as long as 45 minutes on the stove—with constant attention required—but an electric pressure cooker streamlines the whole process. You even cook the butternut squash in the pressure cooker for easier cleanup.

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