How long does the pear risotto keep for?

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.

Should you rinse the rice?

Rinsing risotto rice is not advised. The starch creates that delicious creaminess. You don't want to wash it away.

Can you make the risotto ahead of time?

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.

Instant Pot Gorgonzola & Pear Risotto

Description

A rice and creamy Instant Pot Pear Risotto with punchy gorgonzola, sweet and slightly tangy balsamic pear, and crunchy walnuts.

Serves 2. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

1.5 tbsp olive oil
40g (or 1 tbsp) butter
1/2 onion - finely chipped
150g risotto rice (or 3/4 cup) or (5 oz)
50ml white wine (or 1/4 cup) - optional
300ml vegetable stock or (1.25 cups)
3 tbsp walnuts
1 pear - sliced vertically into 0.5mm / 1/4 inch pieces
1 tbsp balsamic vinegar
1 tsp brown sugar
2 tbsp parmesan
50g(or 2oz) gorgonzola - chopped into small pieces
1/4 tsp 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 2/3 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 1/3 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.
Serve immediately topped with toasted walnuts. A green salad on the side is highly recommended.

Category: Rice
Method: Instant Pot
Cuisine: Italian

Nutrition

Serving Size: 1
Calories: 500
Sugar: 12.7g
Sodium: 742.6mg
Fat: 32.2g
Saturated Fat: 12g
Unsaturated Fat: 17.2g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3.6g
Protein: 11.5g
Cholesterol: 41.1mg

Keywords: Pear Risotto