Jersey Pea and Mint Risotto with Parmesan Cheese

A creamy and vibrant risotto highlighting the fresh, sweet flavour of Jersey peas, infused with mint and finished with rich Parmesan cheese. This recipe celebrates the best of Jersey's local produce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

675 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.33/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

300gArborio rice(Risotto rice)

£1.20

500gFresh Jersey peas(Shelled, or use frozen if fresh are not in season)

£3.50

1.5LVegetable broth(Homemade is best, or use a good quality low-sodium store-bought broth)

£1.10

50gJersey butter(Unsalted)

£0.75

1mediumYellow onion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

125mlDry white wine(Optional, such as a Pinot Grigio or Sauvignon Blanc)

£1.50

0.3cupFresh mint(Chopped)

£0.80

75gParmesan cheese(Freshly grated, plus extra for serving)

£2.50

50mlJersey milk(Whole milk, for added creaminess)

£0.10

150gJersey Royal potatoes(Peeled and finely diced)

£1.00

2tbspOlive oil(Extra virgin)

£0.25

To tasteSalt

£0.05

To tasteBlack pepper(Freshly ground)

£0.10

Total Cost

£13.30

£3.33 per serving

Instructions

1.
In a saucepan, heat the vegetable broth over low heat to keep it warm throughout the cooking process.
2.
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.
3.
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains become translucent around the edges.
4.
If using, pour in the white wine and cook, stirring, until it is completely absorbed by the rice.
5.
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.
6.
After about 15 minutes, add the diced Jersey Royal potatoes and continue the ladling process
7.
In the last 5 minutes of cooking, add the fresh Jersey peas and cook until they are tender-crisp.
8.
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.
9.
Serve immediately, garnished with extra grated Parmesan cheese and a sprig of fresh mint.

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My Notes

Nutrition Information

Nutrition per serving (450g)

675 kcal / 2824 kJ

Carbs

85g

33% of RDA

Fat

27g

39% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

The key to a great risotto is constant stirring. This helps to release the starch from the rice, creating a creamy texture.

Use good quality ingredients, especially the Parmesan cheese and vegetable broth, for the best flavor.

Adjust the amount of broth used to achieve your desired consistency. The risotto should be creamy and slightly loose, not dry.

For an extra touch of richness, add a knob of butter and a splash of cream at the very end.

Cooking Equipment

Large heavy-bottomed pot or Dutch oven

Wooden spoon

Ladle

Wine Pairings

No wine pairing suggestions available for this recipe.

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