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PUMPKIN RISOTTO WITH KERRYGOLD’S BUTTER

Dear readers of this blog,

The day before yesterday I received a surprise box from Kerrygold, which I already showed you with a video on my social networks. For those of you who haven’t had the opportunity to watch it yet, you can visit my Instagram account and you’ll find it on my IGTV. The box contained salted and unsalted butter and a good variety of different cheddar cheeses, including one with Irish stout!

Kerrygold is an Irish dairy farm created in 1962. The products are high quality and I usually bought them when I was living in Ireland. Once I came back to Spain I really missed them a lot but fortunately one day I found their butter and cheeses at the supermarket.

Since then I am only using the Kerrygold products. I’m delighted at having the opportunity to collaborate with them as I’m very fond of because of the exceptional quality of their products.

So today I am posting a pumpkin risotto prepared with their unsalted butter. One of the tips I always give when people ask me about how to prepare a good risotto, is to buy an excellent butter. No matter if you prepare it with pumpkin or not, but a quality butter is a must. Let’s see now the steps to make a delicious recipe.

 

INGREDIENTS for 2 people

160 gr (1 ¼ cups) rice for risotto, I use Arborio type

300 gr (⅞ cups) pumpkin

50 gr (⅓ cup) Kerrygold unsalted butter

50 gr Parmigiano Reggiano

1 medium sweet onion

2 tbsp extra virgin olive oil

Homemade vegetable stock, as needed

Black pepper and salt to taste

Fresh parsley to garnish

METHOD

Peel and cut the pumpkin into pieces and bake it at 150ºC (300ºF) for half an hour. Then blend it and set aside.

In a pan toast the rice and bring the vegetable stock to a gently simmer. Now in a large pan stir-fry the onion in 20 gr of butter (1 ⅕ tbsp), add the rice and then enough stock to cover it. Stir constantly at high heat for exactly 18 minutes. Add stock when needed to prevent the risotto from drying.

At the 12th minute add the pumpkin and salt and continue mixing. At the 18th minute turn off the heat. At this moment the rice will look slightly creamy. Now it’s the time to butter the risotto, so add the remaining butter and black pepper to taste.

Mix well again and leave it to stand for 5 minutes. During this time stir the risotto twice. You will finally have a creamy risotto.

Decore with parsley and more black pepper and serve immediately.

 

Buon appetito!

 

Photography & Stylism: Carlota Fariña

More on Instagram: @carlotafarina

 

 

 

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