Prep Time: 10 Minutes

Cook Time: 35 Minutes

Serves: 4-6

• 250g Tenuta Marmorelle Pumpkin Risotto
• ½ butternut squash, peeled and diced
• 60g butter
• 4-6 fresh sage leaves
• 75ml dry white wine
• 600–700ml vegetable stock (made with boiling water, according to desired consistency)
• 30g Parmesan, finely grated
• Tenuta Marmorelle ZERO Extra Virgin Olive Oil
• Salt and black pepper

• Preheat the oven to 200°C fan.
• Place the diced butternut squash on a baking tray. Drizzle with Tenuta Marmorelle ZERO Extra Virgin Olive Oil, season with salt and black pepper and add the sage leaves. Toss well to coat.
• Roast for 25–30 minutes, turning halfway, until golden and tender.
• Meanwhile, heat a drizzle of Tenuta Marmorelle ZERO Extra Virgin Olive Oil in a large saucepan over medium heat. Add the Tenuta Marmorelle Pumpkin Risotto and toast the grains for 1–2 minutes, stirring regularly.
• Add the white wine and stir until absorbed.
• Gradually add the vegetable stock, one ladleful at a time, stirring regularly and allowing each addition to absorb before adding more. Continue until the risotto is creamy and reaches your desired consistency. Add more or less stock as needed.
• Once cooked, add the butter and stir until melted and fully incorporated.
• Stir in the grated Parmesan until smooth and creamy. If needed, add a little more boiling water or stock to reach your preferred consistency.
• Gently stir through the roasted butternut squash and roasted sage leaves, reserving a little for the top.
• Serve with the remaining roasted butternut squash and sage, finished with freshly ground black pepper