Jersey Royal Potato and Asparagus Risotto with Parmesan

A creamy and comforting risotto showcasing the delicate flavor of Jersey Royal potatoes and fresh asparagus, elevated with locally sourced Jersey dairy.

Prep Time

15 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.33/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal potatoes(Scrubbed, but not peeled, and diced into small pieces (approx. 1cm cubes))

£2.50

250gAsparagus(Trimmed and cut into 2cm pieces, tips reserved)

£2.75

300gArborio rice(Risotto rice)

£1.20

1.5litresVegetable stock(Hot)

£1.30

100mlJersey milk(Full fat)

£0.30

50gJersey butter(Unsalted)

£0.75

1Onion(Finely chopped)

£0.40

2clovesGarlic(Minced)

£0.20

100mlDry white wine(Optional)

£1.00

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

£1.75

2tbspFresh parsley(Chopped, for garnish)

£0.60

2tbspOlive oil

£0.30

To tasteSalt

£0.10

To tasteBlack pepper

£0.15

Total Cost

£13.30

£3.33 per serving

Instructions

1.
Heat the olive oil and 25g of Jersey butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3.
Add the diced Jersey Royal potatoes and cook for 3-4 minutes, stirring occasionally, until slightly softened.
4.
Add the Arborio rice to the pan and stir to coat the grains with the oil and butter. Cook for 1-2 minutes until the rice starts to look translucent.
5.
If using, pour in the white wine and allow it to evaporate completely, stirring occasionally.
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 until the rice is cooked through but still has a slight bite (al dente). This will take about 20-25 minutes.
7.
About 5 minutes before the end of the cooking time, add the asparagus pieces (excluding the tips) to the risotto. Stir to combine.
8.
In the last 2 minutes, add the asparagus tips. They cook very quickly and will retain their vibrant green color.
9.
Once the rice is cooked to your liking, remove the pan from the heat. Stir in the remaining 25g of Jersey butter, Jersey milk, and grated Parmesan cheese until the risotto is creamy and smooth.
10.
Season with salt and black pepper to taste.
11.
Stir in the chopped fresh parsley.
12.
Serve immediately in warmed bowls, garnished with extra grated Parmesan cheese and a sprig of parsley, if desired.

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My Notes

Nutrition Information

Nutrition per serving (400g)

685 kcal / 2866 kJ

Carbs

83.2g

32% of RDA

Fat

29.6g

42% of RDA

Protein

21.5g

43% of RDA

Detailed Breakdown

Fibre

6.5 g

22% of RDA

Sugar

9.8 g

11% of RDA

Sodium

780 mg

34% of RDA

Saturated Fat

17.5 g

88% of RDA

Chef's Tips

Keep the vegetable stock hot in a separate pan while you're making the risotto. This ensures that the cooking process isn't interrupted and the rice cooks evenly.

Don't rinse the Arborio rice before cooking. The starch on the rice is what helps to create the creamy texture of the risotto.

Stirring the risotto frequently is essential to release the starch from the rice and create a creamy consistency. Don't let the risotto stick to the bottom of the pan.

The risotto should be served immediately, as it will continue to thicken as it cools.

Cooking Equipment

Large saucepan or Dutch oven

Chopping board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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