Farrotto in the IP

1 cup farro, diced shallots, garlic cloves, 1/2 cup white wine, 2 cups chicken stock in the IP with salt and pepper for 15 minutes on high pressure, 15 minutes natural release then quick release. Add shiitake mushrooms and sauteed fennel & brussels sprouts, stir in 3/4 cup grated Parm, top with toasted pine nuts and sheep/goat's milk feta.

Done