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Instant Pot Pear Gorgonzola Rose Risotto from A Duck's Oven
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Instant Pot Pear Gorgonzola Rose Risotto

Prep Time: 10 mins
Cook Time: 13 mins
Total Time: 23 mins
Yield: 4 servings


  • 4 tbsp butter, divided
  • 1 shallot, minced
  • 2 pears, peeled, cored, and diced into 1/2 inch cubes
  • 2 cups arborio rice
  • 1/2 cup dry rose wine
  • 3 1/2 cups chicken stock
  • 1/2 cup crumbled gorgonzola cheese
  • 1/2 tsp freshly grated black pepper
  • Chopped walnuts for garnish, optional


  • 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.
Cuisine: Italian
Course: Side Dish
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.