Jersey Royal Potato and Wild Garlic Pesto Orzotto

A creamy and comforting orzotto featuring the delicious flavors of Jersey Royals, wild garlic pesto, and Parmesan cheese. This dish celebrates the best of Jersey's seasonal ingredients.

Prep Time

20 minutes

Total Time

55 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.09/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

300gOrzo pasta(Also known as Risoni)

£0.85

500gJersey Royal potatoes(Scrubbed clean, not peeled)

£1.75

100gWild garlic(Packed. Can substitute with regular garlic cloves (2-3) and a handful of spinach for color)

£2.50

50gParmesan cheese(Grated, plus extra for serving)

£2.00

50gJersey butter(Unsalted)

£0.80

750mlJersey milk(Whole milk)

£1.50

500mlVegetable stock(Low sodium)

£0.65

3tbspOlive oil(Extra virgin)

£0.25

1tbspLemon juice(Freshly squeezed)

£0.10

25gPine nuts(Optional)

£1.50

to tasteSalt

£0.05

to tasteBlack pepper(Freshly ground)

£0.10

1Shallot(Finely diced)

£0.30

Total Cost

£12.35

£3.09 per serving

Instructions

1.
Prepare the Jersey Royals: Chop the Jersey Royals into small, bite-sized pieces. Set aside.
2.
Make the Wild Garlic Pesto: In a food processor or blender, combine the wild garlic, Parmesan cheese, pine nuts (if using), and 2 tablespoons of olive oil. Process until a smooth pesto forms. Add a little more olive oil if needed to achieve the desired consistency. Season with salt and pepper to taste. Stir in the lemon juice. Set aside.
3.
Cook the Orzotto: Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced shallot and cook until softened, about 5 minutes.
4.
Add the orzo and cook for 2 minutes, stirring constantly, until lightly toasted.
5.
Add the chopped Jersey Royals to the pot and stir well. Pour in the vegetable stock and stir to combine.
6.
Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
7.
Stir in half of the Jersey milk and continue to cook, uncovered, stirring frequently, until the orzo is cooked through and the potatoes are tender, about 5-10 minutes. Add more milk as needed to maintain a creamy consistency.
8.
Remove the pot from the heat and stir in the wild garlic pesto. Mix well to combine. Season with salt and pepper to taste.
9.
Serve immediately, garnished with extra grated Parmesan cheese and a drizzle of olive oil (optional).

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My Notes

Nutrition Information

Nutrition per serving (425g)

675 kcal / 2824 kJ

Carbs

72g

28% of RDA

Fat

33g

47% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

Adjust the amount of wild garlic pesto to your liking. Start with a smaller amount and add more as needed.

If you don't have wild garlic, you can substitute with regular garlic and a handful of spinach for color. Add the garlic at the same time as the shallots and the spinach towards the end of cooking.

For a richer flavor, use homemade vegetable stock.

Feel free to add other seasonal vegetables, such as asparagus or peas, to the orzotto.

Ensure the Jersey Royals are cooked through, but retain a slight bite.

Cooking Equipment

Large pot or Dutch oven

Food processor or blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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