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Instant Pot Risotto Recipe with Parmesan, Pear Risotto and Peppered Beef

Creamy delicate risotto is complimented by sweet and caramelized fried pears. This creamy savory meal becomes even more special when topped with thin sliced peppered beef.
Cuisine Italian
Prep Time 15 hours
Cook Time 30 minutes
resting time 10 minutes
Servings 6
Calories 670kcal

Ingredients

  • 2 Tablespoon Extra virgin olive oil
  • 4 Tablespoons Butter divided
  • 2 large Green Pears firm, cores removed and rough chopped
  • Juice and zest of 1/2 lemon
  • 1 medium Onion sweet or yellow, chopped
  • 1 1/2 cups Arborio rice or Carnaroli rice
  • 3/4 cup Dry white wine
  • 3 cups Chicken stock
  • 3 Fresh Basil Leaves cut into ribbons, and more for garnish
  • 1/2 cup Parmesan Cheese grated or shaved
  • 2 Tablespoons Heavy or Whipping Cream
  • 1 pound Lean Beef Fillet
  • 1 Tablespoon Fresh Ground Pepper

Instructions

  • Remove the cores and seeds from the pears and rough chop. You can choose to peel or not to peel the pears. (I did not)
  • Heat two tablespoons of the butter in a non-stick fry pan. Once the butter is bubbly, add the pears. Cook until they're just starting to brown and becoming a bit tender. Remove from heat and set aside.
  • Place the chicken stock in a pyrex bowl and microwave for two minutes or until warm.
  • Turn your instant pot function to sautee. Add the olive oil and remaining butter. When the butter is bubbly, add the onions. Saute until they start to turn opaque.
  • Add rice and wine to the instant pot. Stirring constantly until the wine has evaporated.
  • Add the warm chicken broth to wine, rice and onion mixture in the Instant Pot and give it a good stir.
  • Reset the Instant Pot function to Pressure Cook and set the time to 6 minutes.
  • In the meantime, heat either a cast iron skillet or a French steel pan over medium high heat. Season steak both sides with the fresh ground pepper and salt. Cook the steak to desired temperature. 120 degrees for rare, 125 - 130 degrees for medium rare. Tent and set aside.
  • Once the Instant Pot timer indicates cook time is over, release the pressure. When pressure is gone, remove lid and stir in the grated Parmesan cheese, cream, basil and sauteed pear.
  • Stir well and season with fresh ground pepper.
  • Using the sharpest knife you own, thin slice the steak. To serve, place a scoop of risotto on a plate, top with slices of steak and garnish with basil. Curl the beef slices for presentation.

Notes

You can use dried basil in place of fresh. Use 1 teaspoon of dried basil and add it to the Instant Pot at the same time you add the chicken broth.
Use whatever steak cut you feel comfortable cooking on the stovetop. I like filet mignon for this recipe. Or you can even use a tri-tip steak. Check out this article for pan frying steak. 

Nutrition

Calories: 670kcal | Carbohydrates: 59g | Protein: 24g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 414mg | Potassium: 539mg | Fiber: 4g | Sugar: 10g | Vitamin A: 404IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 5mg