Lemon and Jersey Royal Potato Risotto

Heat the olive oil and 30g of Jersey butter in the pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

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

Stir in the Arborio rice and cook for 1-2 minutes, until the grains are translucent.

If using, pour in the white wine and let it simmer until absorbed, stirring constantly.

Add the hot vegetable stock, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This should take about 20-25 minutes. Stir frequently to prevent sticking.

When the rice is creamy and al dente (slightly firm to the bite), stir in the lemon zest, lemon juice, thyme leaves, parmesan cheese, and the remaining 20g of Jersey butter. Stir well until everything is melted and combined.

If using, stir in the seasonal greens for the last 2 minutes of cooking until slightly wilted.

Season with salt and pepper to taste. Stir in Jersey Milk to loosen the risotto. It should be creamy and slightly loose.

Serve immediately, garnished with extra parmesan cheese, thyme sprigs, and a drizzle of olive oil.