I remember the first time I tried Jamie Oliver’s prawn pea risotto. It was on a rainy evening, and I was craving something warm, comforting, and a bit fancy. I pulled out his cookbook, flipped through the pages, and landed on this recipe. The way the flavors blended-the sweet prawns, creamy risotto, and fresh peas-felt like a hug in a bowl. It was a hit with everyone at dinner, and I found myself making it more than I expected. That simple yet elegant dish became my go-to for impressing guests, or even just treating myself after a long week.
Cooking it again recently, I reflected on why it’s still such a favorite. It’s easy to follow, doesn’t take long to make, and yet has that restaurant-quality feel. Plus, you can experiment with the ingredients based on what you have on hand. If you’ve ever wondered what makes a risotto so special, or why this recipe stands out, you’re about to find out!
Jamie Oliver’s Prawn Pea Risotto Recipe
This recipe by Jamie Oliver brings a refreshing twist to a classic dish. The balance between the prawn’s delicate sweetness, the earthy peas, and the creamy rice makes it perfect for almost any occasion. Whether you’re having a casual weeknight dinner or hosting friends, it’s a reliable crowd-pleaser.
The steps are simple, and the ingredients are easy to find. The risotto itself is rich, without feeling too heavy, thanks to the freshness of the prawns and peas. If you’ve never made risotto before, this is a fantastic starting point.
Ingredients Needed
Here’s everything you need to get started:
- Prawns – You’ll need fresh, peeled, and deveined prawns. You can use frozen if you’re in a pinch, but fresh always adds more flavor.
- Peas – Fresh or frozen. The sweetness of the peas is essential to balancing the dish.
- Arborio rice – This short-grain rice is crucial for getting the creamy texture that risotto is known for.
- Onion – A finely chopped yellow onion. This will be sautéed to form the base of the risotto.
- Garlic – Fresh garlic cloves, minced. It brings depth to the overall flavor.
- Vegetable stock – Preferably homemade or a good-quality stock. This adds the savory foundation to your risotto.
- White wine – This enhances the flavor and gives a slight acidity to balance the richness.
- Butter – For that smooth, creamy finish.
- Parmesan – Freshly grated for that unmistakable, nutty flavor.
- Olive oil – For sautéing and adding richness.
- Lemon – A squeeze of fresh lemon juice brings a bright, zesty finish.
Each ingredient plays a specific role, contributing to the texture, flavor, and overall appeal of the dish.
How To Make Jamie Oliver’s Prawn Pea Risotto
I remember the first time I made this dish. I thought it would be complicated, but it was surprisingly straightforward. Here’s a breakdown of the steps:
-
Prep Your Ingredients
- Peel and devein the prawns.
- Chop the onion and garlic finely.
- Grate the parmesan and zest the lemon.
-
Cook The Prawns
- Heat a little olive oil in a pan over medium heat.
- Toss in the prawns for 2-3 minutes until they turn pink and opaque. Set them aside.
-
Make The Risotto Base
- In a large pan, heat some olive oil and butter. Add the onion and garlic, cooking until soft.
- Add the Arborio rice and toast it lightly for 1-2 minutes until it’s translucent around the edges.
-
Add The Wine
- Pour in the white wine and stir. Let it absorb into the rice.
-
Add Stock Gradually
- Start adding the warm vegetable stock, one ladle at a time. Stir constantly until the liquid is absorbed before adding more stock. Repeat this process until the rice is tender and creamy (around 18-20 minutes).
-
Finish The Dish
- When the rice is cooked, stir in the cooked prawns and peas. Cook for a few more minutes until the peas are heated through.
- Add the butter, parmesan, and a squeeze of lemon juice. Stir everything together for a final creamy touch.
-
Serve
- Plate the risotto and garnish with fresh herbs if desired. You can also sprinkle a little more parmesan on top for that extra indulgence.
Ingredient Science Spotlight
The key to a great risotto is understanding the ingredients:
- Arborio rice: This rice has high starch content, which, when stirred, releases creaminess, giving risotto its signature texture. The rice needs to be stirred often but gently to release the starch gradually.
- Stock: The stock is the base of risotto flavor. Using a high-quality stock, whether vegetable or chicken, infuses the rice with richness and complexity. It’s best kept warm to avoid shocking the rice.
- White wine: This brings an acidity that balances out the richness of the butter and cheese. It also deepens the overall flavor.
- Prawns: The sweetness of prawns adds a delicate contrast to the creamy, savory risotto. Cooking them briefly ensures they stay tender and juicy, without overcooking.
Expert Tips
- Don’t rush the stock: One of the biggest mistakes people make with risotto is adding all the stock at once. Gradually adding it and letting the rice absorb each ladleful gives the dish its creamy consistency.
- Stir consistently: Stirring isn’t just to keep the rice from sticking; it also helps release more starch for that creamy texture.
- Rest the risotto: After cooking, let the risotto rest off the heat for a minute or two before serving. This helps the flavors meld together.
- Lemon zest: Adding zest alongside the lemon juice boosts the flavor without adding excess acidity.
Recipe Variations
- Swap the prawns: If you’re not a fan of prawns, you can easily replace them with chicken, scallops, or even a mix of mushrooms for a vegetarian twist.
- Cheese variations: While parmesan is traditional, you can experiment with other cheeses like pecorino or aged cheddar for a sharper flavor.
- Add herbs: Fresh basil, thyme, or parsley can add an extra layer of freshness and color.
- Vegan version: To make it plant-based, use a vegan butter substitute, a dairy-free cheese, and vegetable stock instead of the usual options.
Final Words
Jamie’s prawn pea risotto is a comforting dish with versatility at its heart. You can play with the ingredients, swap out the protein, and make it your own. It’s one of those meals that will impress no matter how often you make it, and the steps are simple enough to master with a little practice.
I find that it’s the perfect mix of fancy and homey-a dish that feels like a treat, but doesn’t require hours in the kitchen. I’m always surprised at how such a simple combination of ingredients can yield something so satisfying.
FAQs
Can I Use Frozen Prawns For Jamie Oliver’s Prawn Pea Risotto?
Yes, frozen prawns work just fine. Just thaw them before cooking.
What Type Of Rice Is Best For This Prawn Pea Risotto?
Arborio rice is the best choice for a creamy texture.
How Long Does It Take To Cook Jamie Oliver’s Prawn Pea Risotto?
It usually takes around 25 to 30 minutes from start to finish.