Creamy Mote with Sundried Peaches
Motinotto with zucchini, blue cheese and walnuts
| By : |
This cooking enthusiast has always been linked to the world of gastronomy, through her family.
| Cook Time | 25 Minutes |
| 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 with 1 tsp salt
- 1 cup raw mote
- 2 oz (50 g) blue cheese
- ½ cup walnuts chopped
Ingredients
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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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