Jersey Royal Potato and Jersey Milk Risotto with Saffron

A creamy and comforting risotto featuring the unique flavor of Jersey Royal potatoes, enriched with Jersey milk and infused with the vibrant color and aroma of saffron.

Prep Time

15 minutes

Total Time

45 minutes

Calories

710 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.76/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

300gArborio Rice

£1.20

500gJersey Royal Potatoes(Scrubbed and diced into small cubes (approx. 1cm))

£2.50

1LJersey Milk

£1.80

500mlVegetable Broth(Low sodium is preferred)

£0.65

50gJersey Butter(Divided: 30g and 20g)

£0.75

1mediumOnion(Finely chopped)

£0.40

2clovesGarlic(Minced)

£0.15

125mlDry White Wine(Optional, but adds a lovely depth of flavor. Substitute with more vegetable broth if needed.)

£1.50

Pinch Saffron Threads(Infuse in 2 tablespoons of hot milk for at least 15 minutes before adding to the risotto.)

£2.00

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.60

50gParmesan Cheese(Grated, plus extra for serving (optional). Ensure vegetarian Parmesan is used.)

£1.75

To taste Salt

£0.10

To taste Black Pepper(Freshly ground)

£0.15

100gAsparagus Tips(Optional, for a touch of seasonal freshness. Roughly chopped.)

£1.50

Total Cost

£15.05

£3.76 per serving

Instructions

1.
Heat the vegetable broth and Jersey milk in a saucepan and keep warm over low heat. Infuse the saffron threads in 2 tablespoons of the hot milk.
2.
Melt 30g of Jersey butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains become translucent around the edges.
4.
If using, pour in the white wine and cook, stirring, until it's absorbed by the rice.
5.
Add a ladleful of the warm milk and broth mixture to the rice, stirring continuously until the liquid is absorbed. Continue adding the broth and milk, 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.
6.
After about 15 minutes of cooking the rice, add the diced Jersey Royal potatoes. Continue adding the broth and milk mixture as before, ensuring the potatoes cook through and become tender.
7.
When the rice is creamy and al dente, and the potatoes are tender, stir in the saffron-infused milk.
8.
Remove the risotto from the heat. Stir in the remaining 20g of Jersey butter and the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
9.
If using asparagus, gently sauté in a pan for 2-3 minutes with a little butter, until just tender. Stir through the risotto just before serving.
10.
Serve the risotto immediately, garnished with fresh parsley and extra grated Parmesan cheese, if desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

710 kcal / 2970 kJ

Carbs

96g

37% of RDA

Fat

26g

37% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

15 g

17% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

Using warm broth and milk is crucial for even cooking and a creamy texture. Cold liquid will lower the temperature of the rice and prolong the cooking time.

Stirring the risotto constantly is essential for releasing the starch from the rice, which creates the creamy texture. Don't over-stir, but don't let it sit unattended.

Taste the risotto frequently during cooking to ensure the rice is cooked to your liking (al dente) and to adjust the seasoning as needed.

For a richer flavor, you can add a knob of Jersey butter at the very end before serving.

Cooking Equipment

Large, heavy-bottomed pot or Dutch oven

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...