Jersey Royal Potato and Asparagus Risotto with Parmesan Crisps

Preheat the oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.

Make the Parmesan Crisps: Place mounds (approx 2 tsp each) of the 25g grated Parmesan onto the prepared baking sheet, leaving space between each one. Bake for 5-8 minutes, or until golden brown and crispy. Remove from the oven and let cool completely on the baking sheet.

Heat the olive oil and 30g Jersey butter in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

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 cook, stirring, until it's completely absorbed.

Add the diced Jersey Royal potatoes to the pot and stir to combine.

Begin adding the warm vegetable stock, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This process should take about 20-25 minutes.

After 15 minutes of cooking, add the asparagus pieces (excluding the tips) to the risotto and continue adding stock as before.

When the rice is al dente and the risotto is creamy, stir in the asparagus tips, the remaining 20g of Jersey butter, Jersey milk, and the 50g of Parmesan cheese. Season with salt and pepper to taste.

Remove from the heat and stir in the chopped fresh parsley.

Serve immediately, garnished with the Parmesan crisps.