Risotto with Gorgonzola and Pistachios in the Instant Pot
Your Instant Pot makes this rich and creamy risotto with chicken, gorgonzola, and pistachios in about 15 minutes.
Calories per serving: 510kcal
Ingredients
- 1 pound (453.59 g) chicken breast, cut into one-inch pieces
- ¼ cup (30.75 g) pistachios, shelled
- 2 tablespoon (2 tablespoon) unsalted butter
- ½ cup (80 g) onion, chopped
- 1 tablespoon (1 tablespoon) shallot, minced
- 1 cup (96 g) mushroom, sliced
- 1 tablespoon (1 tablespoon) white wine
- 1 tablespoon (1 tablespoon) unsalted butter
- 1 cup (200 g) Arborio rice
- ¼ cup (60 g) white wine
- 1 ¼ cup (295.74 g) water, boiling
- 1 teaspoon (1 teaspoon) *chicken base
- 2 tablespoon (2 tablespoon) gorgonzola, crumbled
- ¼ cup (59.5 g) cream
Instructions
- Mise en Place
- Put the pistachios in a small saute pan and roast them on the stovetop until they are fragrant are starting to brown. Remove them from the heat. Reserve 6 to 8 pistachios and chop the remainder in a food chopper into rice size pieces. Don't turn them into powder.
- Put the chicken base in a heatproof measuring cup and add a cup and a quarter of boiling water. Stir to create the broth and set it aside.
- If you have an Instant Pot that has a removable inner pot that can go on the stovetop, then put the inner pot on the stovetop, Otherwise, press the Saute and On button. Put a pat of butter in the pot. Let the butter melt.
- Add the onions and let them start to get translucent.
- Add the shallots. I used Penzey's freeze-dried shallots, but you are welcome to use fresh shallots if you have them on hand.
- Add another pat of butter and the mushrooms.
- Add a tablespoon of white wine and saute the mixture.
- Push the vegetables to the side and add the chicken.
- Saute the chicken so that all sides get a bit cooked. They do not have to be completely cooked because they will be cooked under pressure.
- Add the pistachios you chopped up earlier and saute them.
- Add the rice and saute it so it gets thoroughly coated.
- Remove the pot from the heat or turn off the Instant Pot.
- While the pot is still hot, add the wine.
- Stir and add the broth you made earlier.
- Return the inner pot to the Instant Pot and cover it.
- Set the Instant Pot to Pasta/Rice and choose Risotto. If your Instant Pot doesn't have that setting, then set it to 8 minutes on high.
- Use natural release which will allow the rice to absorb any remaining liquid.
- Remove the lid and add the cheese and stir to let it melt.
- Add the cream and stir.
- Put the risotto in a nice serving dish and garnish it with the remaining pistachio nuts. Enjoy!
Notes
Since this is a high-calorie dish, serve it with steamed vegetables like green beans, carrots, broccoli, or Brussels sprouts.
Scan for full nutrition info and step-by-step photos.
