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Jersey Royal Potato and Jersey Crab Risotto
A creamy and comforting risotto featuring the unique flavor of Jersey Royal potatoes and sweet Jersey crab meat, finished with fresh herbs and Parmesan cheese.
Prep Time
20 minutes
Total Time
55 minutes
Calories
685 kcal
Difficulty
Medium
Equipment
2 items
Cost
£7.16/serving
Ingredients
Servings
4
500gJersey Royal Potatoes(Scrubbed and diced into 1cm cubes)
£2.75
200gJersey Crab Meat(Fresh, white and brown meat mixed)
£12.00
320gArborio Rice(Risotto rice)
£1.20
1mediumOnion(Finely chopped)
£0.50
2clovesGarlic(Minced)
£0.20
150mlDry White Wine(Optional, something crisp like Pinot Grigio)
£1.50
1.5litersVegetable Stock(Hot and simmering)
£1.00
50gJersey Butter(Unsalted)
£0.75
100mlJersey Double Cream
£1.00
50gParmesan Cheese(Grated, plus extra for serving)
£1.75
2tablespoonsFresh Parsley(Chopped)
£0.60
1tablespoonFresh Chives(Chopped)
£0.50
0.5Lemon(Zest and juice)
£0.30
2tablespoonsOlive Oil
£0.25
To tasteSalt
£0.60
To tasteBlack Pepper(Freshly ground)
£1.50
100gAsparagus Tips(Optional, for added greenness and local seasonal produce)
£2.25
Total Cost
£28.65
£7.16 per serving
Instructions
- 1.Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook until softened but not browned, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- 2.Add the diced Jersey Royal potatoes and cook for 5 minutes, stirring occasionally, until they start to soften slightly.
- 3.Add the Arborio rice to the pan and stir well to coat the grains with the oil and vegetables. Cook for 1-2 minutes until the rice becomes translucent around the edges.
- 4.If using, pour in the white wine and let it simmer for a few minutes until absorbed by the rice.
- 5.Begin adding the hot vegetable stock, one ladleful at a time, stirring constantly. Wait until each ladleful of stock is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
- 6.About 5 minutes before the risotto is ready, if using asparagus tips, add them to the risotto and cook until tender-crisp.
- 7.Stir in the Jersey crab meat, Jersey butter, Jersey double cream, Parmesan cheese, parsley, chives, lemon zest and juice. Season with salt and pepper to taste. Cook for another 2-3 minutes, stirring constantly, until the crab is heated through and the cheese is melted and creamy.
- 8.Remove from the heat and let the risotto rest for a couple of minutes before serving.
- 9.Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh herbs.
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My Notes
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Nutrition Information
Nutrition per serving (433g)
685 kcal / 2866 kJ
Carbs
69g
27% of RDA
Fat
34g
49% of RDA
Protein
29g
58% of RDA
Detailed Breakdown
Fibre
6 g
20% of RDA
Sugar
8 g
9% of RDA
Sodium
570 mg
25% of RDA
Saturated Fat
20 g
100% of RDA
Chef's Tips
Make sure the vegetable stock is simmering gently throughout the cooking process to ensure even cooking and a creamy texture.
Do not overcook the rice. It should be al dente, with a slight bite to it.
Adjust the amount of stock according to the rice's absorption rate. You may not need to use all of the stock.
For a richer flavor, use half vegetable stock and half fish stock.
Substitute other seasonal vegetables for the asparagus, such as peas or broad beans.
The brown crab meat adds a deep, rich flavour but can be overpowering. Adjust the ratio of white to brown meat to your preference.
Cooking Equipment
Large heavy-bottomed saucepan or Dutch oven
Wooden spoon
Wine Pairings
No wine pairing suggestions available for this recipe.
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