2pears, peeled, cored, and diced into 1/2 inch cubes
2cupsarborio rice
1/2cupdry rose wine
3 1/2cupschicken stock
1/2cupcrumbled gorgonzola cheese
1/2tspfreshly grated black pepper
Chopped walnuts for garnish, optional
Instructions
Turn on the saute function on your Instant Pot. Add 2 tbsp of butter. Add the shallots and cook for 2 minutes. Add the pears and cook for an additional 2 minutes.
Add the remaining butter and arborio rice and cook stirring regularly until a few grains of rice start to turn golden (3-5 minutes).
Add the rose wine and chicken stock. Manually set the Instant Pot to cook for 6 minutes. Once finished, use the quick release.
Stir risotto for about 30 seconds. If there's more liquid to be absorbed, turn on the saute function and simmer until it reaches the correct consistency (not soupy).
Turn off the Instant Pot. Stir in gorgonzola cheese and black pepper until melted and creamy.
Serve as a main dish or side and garnish with walnuts.