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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.
Servings (slide to adjust):
Calories per serving: 510kcal
Equipment
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Ingredients
- 1 pound chicken breast, cut into one-inch pieces
- ¼ cup pistachios, shelled
- 2 tablespoon unsalted butter
- ½ cup onion, chopped
- 1 tablespoon shallot, minced
- 1 cup mushroom, sliced
- 1 tablespoon white wine
- 1 tablespoon unsalted butter
- 1 cup Arborio rice
- ¼ cup white wine
- 1 ¼ cup water, boiling
- 1 teaspoon *chicken base
- 2 tablespoon gorgonzola, crumbled
- ¼ cup cream
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Mise en Place
- 1/4 cup pistachiosPut 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.
- 1 teaspoon chicken base, 1 1/4 cup waterPut 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.
- 2 tablespoon unsalted butterIf 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.
- 1/2 cup onionAdd the onions and let them start to get translucent.
- 1 tablespoon shallotAdd the shallots. I used Penzey's freeze-dried shallots, but you are welcome to use fresh shallots if you have them on hand.
- 1 cup mushroom, 1 tablespoon unsalted butterAdd another pat of butter and the mushrooms.
- 1 tablespoon white wineAdd a tablespoon of white wine and saute the mixture.
- 1 pound chicken breastPush 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.
- 1 cup Arborio riceAdd the rice and saute it so it gets thoroughly coated.
- Remove the pot from the heat or turn off the Instant Pot.
- 1/4 cup white wineWhile 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.
- 2 tablespoon gorgonzolaRemove the lid and add the cheese and stir to let it melt.
- 1/4 cup creamAdd the cream and stir.
- Put the risotto in a nice serving dish and garnish it with the remaining pistachio nuts. Enjoy!
Video
Notes
Since this is a high-calorie dish, serve it with steamed vegetables like green beans, carrots, broccoli, or Brussels sprouts.
Nutrition
Serving: 334gCalories: 510kcalCarbohydrates: 45gProtein: 35gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 106mgSodium: 320mgPotassium: 605mgFiber: 2gSugar: 2g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.