Jersey Royal Potato and Broad Bean Risotto

Heat the olive oil and 25g of the Jersey butter in a large, heavy-bottomed saucepan over a medium heat. Add the shallots and garlic and cook until softened but not browned, about 5 minutes.

Add the Jersey Royal potatoes and cook for a further 5 minutes, stirring occasionally, until they start to soften slightly.

Add the Arborio rice and stir for 1-2 minutes until the grains are translucent.

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

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 this process until the rice is creamy and al dente, about 20-25 minutes.

Stir in the broad beans, Jersey milk, remaining 25g Jersey butter, and Parmesan cheese. Season to taste with salt and pepper.

Stir in the fresh mint.

Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil.