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Pair it with fresh salads, pasta with seafood or white cheese.

Risotto with butternut squash and sage

200 gr. rice for risotto (Vialone nano or Arborio)
200 gr. Butternut squash cut into cubes
150 gr. butter
50 gr. Parmesan
1 onion
800 ml. chicken broth hot
50 ml. white dry wine
1 teaspoon of sugar
Fresh pepper
Salt

Heat the broth in a pot, until it’s hot enough.

Put the butternut squash in a pan with 50 gr. butter and a sprig of sage and sauté for 5 minutes while sprinkling with sugar.

Remove half of the butternut squash and add to the rest 200 ml. from the broth we have warmed up. Boil until the butternut squash softens.

Put the rest of the butternut squash in a pyrex. Add fresh pepper and bake for a few minutes on the grill.

Put the boiled butternut squash in the blender and mush it up. Chop the onion and saute it with 50 gr. butter. When melted add the rice, stir for 1 minute, add the wine and boil until it evaporates completely.

Add the broth and puree from the butternut squash gradually and patiently in small doses, without stopping to stir, until the risotto becomes creamy.

When it’s done, season well with salt and pepper, remove it from the heat and add parmesan, butter and 1-2 leaves of sage.

Serve while it is still warm.

Color:	White
Type:	Dry
Year:	2022
Alcohol:	13%
Origin:	Limnos
Variety:	Muscat of Alexandria
Aromas:	Bergamot, lime zest, lemon leaves, rose, mint, citrus blossoms.
Bottle Size:	750ml
Barrique:	-
Serving temperature:	8°C
Aging:	3 years
Closure:	Cork
Organic:	Yes

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