Instant Pot Gorgonzola & Pear Risotto
A rice and creamy Instant Pot Pear Risotto with punchy gorgonzola, sweet and slightly tangy balsamic pear, and crunchy walnuts.
Servings: 2 people
Calories: 769kcal
Ingredients
- 1.5 tablespoon olive oil
- 2 tablespoon butter
- ½ onion finely chipped
- ¾ cup risotto rice
- ¼ cup white wine optional
- 1.25 cups 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 parmesan
- 2 oz 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.
Nutrition
Serving: 1g | Calories: 769kcal | Carbohydrates: 84g | Protein: 16g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 1382mg | Potassium: 371mg | Fiber: 6g | Sugar: 15g | Vitamin A: 944IU | Vitamin C: 6mg | Calcium: 249mg | Iron: 4mg