Squash, Blue Cheese and Walnut Motinotto

By: Karen Tumani

Squash, Blue Cheese and Walnut Motinotto
cuisine icon Difficulty
Medium
cuisine icon Duration
25 Minutes
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Keywords
(or ½ cup) onion, 1 tsp salt, 2 servings, 25 minutes, 30 minutes or less, black pepper, blue cheese, broth, chopped, cinnamon, diced, grains, healthy, instant pot, Karen Tumani, medium, olive oil, or boiled water, pressure cook, raw mote, saute, sea salt, walnuts, white wine, yellow squash

serving icon Servings
2 Servings
Ingredients
  • 1 tbsp olive oil
  • ¼ (or ½ cup) onion, diced
  • 1 ½ cup yellow squash, diced
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp cinnamon
  • ½ cup white wine
  • 1 ½ cups vegetable broth, or boiled water,1 tsp salt
  • 1 cup raw mote
  • 2 oz (50 g) blue cheese
  • ½ cup walnuts, chopped
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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