Jersey Royal Potato and Asparagus Risotto with Lemon Zest

Heat the vegetable stock in a saucepan and keep it simmering gently throughout the cooking process.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the shallot and garlic and cook until softened but not browned, about 3-4 minutes.

Add the diced Jersey Royal potatoes and cook for 5-7 minutes, stirring occasionally, until slightly softened.

Add the Arborio rice and toast for 1-2 minutes, stirring constantly, until the grains are translucent around the edges.

If using, pour in the white wine and let it evaporate completely, stirring constantly.

Add a ladleful of hot stock to the rice, stirring constantly until the liquid is absorbed. Repeat this process, adding one ladleful of stock at a time and stirring continuously, until the rice is creamy and al dente (slightly firm to the bite), about 20-25 minutes.

About 5 minutes before the risotto is ready, add the asparagus (except the tips) and cook until tender-crisp. Add the asparagus tips for the last 2 minutes of cooking.

Stir in the Jersey milk, Jersey butter, Parmesan cheese, and lemon zest. Season with salt and pepper to taste. Add the lemon juice from half a lemon. Stir well to combine and create a creamy consistency.

Remove from heat and let the risotto rest for a few minutes before serving.

Garnish with fresh parsley and extra Parmesan cheese (if desired). Serve immediately.