Motinotto with zucchini, blue cheese and walnuts

By: Karen Tumani

Motinotto with zucchini, blue cheese and walnuts
cuisine icon Difficulty
Easy
cuisine icon Duration
25 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Keywords
(50 g) blue cheese, 2 servings, 25 minutes, 30 minutes or less, black pepper, cinnamon, easy, instant pot, Karen Tumani, olive oil, onion, pressure cook, raw mote, saute, sea salt, vegetable broth, vegetarian, walnuts, white wine, yellow squash

serving icon Servings
2 Servings
Ingredients
  • 1 tbsp olive oil
  • ¼ or ½ cup onion
  • 1 ½ cup yellow squash
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp cinnamon
  • ½ cup white wine
  • 1 ½ cups vegetable broth
  • 1 cup raw mote
  • 2 oz (50 g) blue cheese
  • ½ cup walnuts
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 3 Minutes . Add the olive oil and onion.
  • Once ready, add the yellow pumpkin and press the functionality Saute for 2 Minutes . Add the mote and season with pepper, salt, and cinnamon. Stir and add the white wine and vegetable broth. Check seasonings and if necessary, add more salt, pepper, or cinnamon.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 20 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  • Serve on plates and sprinkle with bits of blue cheese and walnuts.
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