This Instant Pot Gorgonzola and Pear Risotto is rich, creamy and comes together in a jiffy. With punchy gorgonzola, sweet and slightly tangy balsamic pear, and crunchy walnuts it's safe to say that it is packed with flavours that are bound to knock your socks off.
If you are looking to satisfy a risotto craving after a busy day this one is for you. Risotto is not complex but it is a dish you need to tend to when you make it on the stovetop. The Instant Pot produces perfectly cooked rice with just 2 minutes of cooking time leaving you free to toast some crunchy walnuts and prepare the caramelised balsamic pear.
For more easy, creamy and seriously tasty risotto recipes try my Smoked Haddock Risotto, Pumpkin Risotto with Mushrooms and Sage or Mushroom Risotto (Risotto Ai funghi).
🛒 What do I need to make this recipe?
Ingredients:
Possible substitutions:
- Gorgonzola - stilton or Roquefort are creamy cheeses that have a similar flavour profile to gorgonzola.
- Walnuts - toasted hazelnuts, pecans or pinenuts will also work well
- Brown sugar - I prefer the richer and more caramelly sweetness that brown sugar provides and often choose it over white sugar but the difference is subtle and white sugar will also do the job
- Smoked salt - I always add a little smoked salt to the cooked risotto. The slight hints of smokiness complement the tartness of the gorgonzola as well as the sweetness of the balsamic pear. A little sea salt can also be added to taste.
Tools & equipment:
- Instant Pot - this recipe has been tested with a 6 quart instant pot. If you are using an 8 quart instant pot you will need to double or triple the quantity to ensure there is enough liquid.
- Medium-sized frying pan - some people (including myself) prefer to sauté on the stovetop instead of the Instant Pot. I personally prefer it because it's easier to see what I am doing and I can reap the benefits of a non-stick pan. You will also need an additional pan for toasting the nuts and preparing the balsamic pear.
🧑🍳 How to make Pear Risotto in the Instant Pot
1. Sauté
Set the Instant Pot to sauté mode (or place a frying pan on a medium to high heat if you would prefer to sauté on the stovetop), add butter and olive oil and fry the onion until it is translucent. Then add the risotto rice and toss gently until the grains are hot to touch. If you are adding wine, pour it in now and allow it to simmer until the alcohol has cooked off.
2. Pressure cook
Pour in the vegetable stock and set the Instant Pot to cook on high pressure for 2 minutes.
3. Toast the walnuts
Meanwhile, place a frying plan on a medium to high heat and toast the walnuts for a few minutes until they start to brown. Then remove them from the pan and set them aside.
4. Prepare the balsamic pear
Place a frying pan on a medium to high heat and add a little olive oil, add the pear slices and cook for a few minutes until they begin to brown. Add the balsamic vinegar and sugar and cook for a few more minutes.
4. Release the pressure and add the gorgonzola and parmesan
When the cooking time is up, release the pressure manually and add the parmesan, gorgonzola and a little salt to taste. Serve the risotto immediately with the balsamic pear. A green side salad will cut through the richness in the dish and is highly recommended.
👍 Top tips for perfect Pear & Gorgonzola Risotto
- Keep an eye on the walnuts when you toast them - walnuts can go from being perfectly toasted to burnt in a matter of seconds. Make sure you remove them from the heat as soon as they are done.
- Cook off the wine - make sure you cook off the wine before you set the instant pot to cook on high pressure. This ensures the wine will bring out the other flavours in the dish without adding an unpleasant flavour of alcohol.
- Serve the risotto with a side salad - a green salad with a French or balsamic dressing will balance out the strong flavours in the risotto and cut through the richness as well as providing a good dose of green veg.
🙋 FAQs
Pear risotto is best eaten fresh. Fortunately, it is very quick to make in the Instant Pot so whipping up a fresh batch is feasible. If you have leftovers you can store them in the fridge. Try to eat them within 24 hours and ensure they are thoroughly reheated on the stove or in the microwave first.
Rinsing risotto rice is not advised. The starch creates that delicious creaminess. You don't want to wash it away.
Risotto isn't an ideal candidate for meal prepping. It's best when served immediately. It's so speedy and simple to make in an Instant Pot that it really isn't too much bother to whip up a fresh batch each time.
Other Instant Pot recipes
Instant Pot Gorgonzola & Pear Risotto
Ingredients
- 1.5 tablespoon olive oil
- 2 tablespoon (28 g) butter
- ½ onion finely chipped
- ¾ cup (150 g) risotto rice
- ¼ cup white wine optional
- 1.25 cups (295.74 ml) vegetable stock
- 3 tablespoon walnuts
- 1 pear sliced vertically into 0.5mm / ¼ inch pieces
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 2 tablespoon (10 g) parmesan
- 2 oz (55 g) gorgonzola chopped into small pieces
- ¼ teaspoon smoked salt optional
Instructions
- Place the Instant Pot on sauté mode or place a frying pan on a medium heat and add the butter and ⅔ of the olive oil. Then add the onion and gently fry them until they are translucent.
- Add the risotto rice and cook until the grains are hot to touch.
- Pour in the white wine and allow it to simmer and reduce for a couple of minutes.
- Pour in the vegetable stock and set the Instant Pot to cook on high pressure for 2 minutes.
- Meanwhile, place a frying pan on a high heat and toast the walnuts for a few minutes. Remove them from the heat and remove them from the pan and set them aside when they start to turn brown.
- Place the frying pan on a medium heat and add the remaining ⅓ of the olive oil. Add the pear slices and fry for a few minutes until they start to brown. Then add the balsamic vinegar and brown sugar and continue to fry for a few more minutes.
- When the cooking time is up do a quick release and stir in the gorgonzola, parmesan, and add a little smoked salt or sea salt to taste.
Love this, so quick and easy. Plus, blue cheese and pears is such a great combo.