Jersey Pea and Mint Risotto with Parmesan Cheese

In a saucepan, heat the vegetable broth over low heat to keep it warm throughout the cooking process.

In a large heavy-bottomed pot or Dutch oven, melt 25g of Jersey butter with the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains become translucent around the edges.

If using, pour in the white wine and cook, stirring, until it is completely absorbed by the rice.

Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed by the rice before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

After about 15 minutes, add the diced Jersey Royal potatoes and continue the ladling process

In the last 5 minutes of cooking, add the fresh Jersey peas and cook until they are tender-crisp.

Remove the risotto from the heat. Stir in the remaining 25g of Jersey butter, the grated Parmesan cheese, chopped fresh mint, and Jersey milk. Season with salt and black pepper to taste.

Serve immediately, garnished with extra grated Parmesan cheese and a sprig of fresh mint.