Creamy Jersey Mushroom Risotto with Local Herbs

A rich and comforting risotto featuring the creamy goodness of Jersey dairy and the earthy flavors of locally sourced mushrooms and herbs. This dish celebrates the best of Jersey's natural bounty.

Prep Time

15 minutes

Total Time

50 minutes

Calories

543 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.28/serving

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Comfort Food•Light & Fresh•Indulgent

Ingredients

Servings

300gArborio rice(Risotto rice)

£1.20

500gMixed mushrooms(Such as chestnut, shiitake, oyster, and wild mushrooms, finely sliced. Ideally sourced locally from a Jersey farm.)

£3.50

2Shallots(Finely chopped)

£0.40

2clovesGarlic(Minced)

£0.15

150mlDry white wine(Optional)

£1.50

1.5litresVegetable stock(Hot)

£1.00

50gJersey butter(Divided)

£0.80

100mlJersey double cream

£1.20

50gParmesan cheese(Freshly grated, plus extra for serving)

£2.00

2sprigsFresh thyme(Leaves picked, or other local Jersey herbs like parsley or rosemary)

£0.50

2tbspFresh parsley(Chopped, plus extra for serving)

£0.40

2tbspOlive oil

£0.30

To tasteSalt

£0.05

To tasteBlack pepper(Freshly ground)

£0.10

Total Cost

£13.10

£3.28 per serving

Instructions

1.
Heat the vegetable stock in a saucepan and keep it simmering gently on the hob.
2.
In a large skillet or frying pan, heat 1 tbsp of olive oil and 25g of Jersey butter over medium heat. Add the sliced mushrooms and cook until softened and lightly browned, about 8-10 minutes. Season with salt and pepper. Remove the mushrooms from the pan and set aside.
3.
In the same pan, add the remaining 1 tbsp of olive oil and the remaining 25g of Jersey butter. Add the chopped shallots and garlic and cook until softened and translucent, about 3-4 minutes.
4.
Add the Arborio rice to the pan and stir to coat with the oil and butter. Cook for 1-2 minutes, until the rice is slightly translucent.
5.
If using, pour in the white wine and cook until it has been absorbed by the rice, stirring constantly.
6.
Begin adding the hot vegetable stock, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is cooked through but still has a slight bite (al dente).
7.
Once the rice is cooked, stir in the cooked mushrooms, Jersey double cream, Parmesan cheese, thyme leaves, and chopped parsley. Season to taste with salt and pepper.
8.
Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (410g)

543 kcal / 2269 kJ

Carbs

54g

21% of RDA

Fat

29g

41% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

271 mg

12% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Use a good quality vegetable stock for the best flavor.

Stirring the risotto constantly is crucial for achieving a creamy texture.

Don't overcook the rice – it should still have a slight bite.

Feel free to experiment with different types of mushrooms and herbs.

For an even richer flavor, add a knob of Jersey butter at the very end of cooking.

Cooking Equipment

Large pot or Dutch oven

Large skillet or frying pan

Wooden spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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