Adan Kendric Jamie Oliver’s Prawn and Pea Risotto is a creamy, flavorful dish that combines the sweetness of peas, the tenderness of prawns, and the comforting texture of risotto. This recipe is ideal for a special dinner or a cozy night in, offering a rich, satisfying meal that’s surprisingly easy to make. Fresh herbs, lemon zest, and a hint of Parmesan bring everything together in this classic Italian-inspired dish.
Why This Recipe Is a Must-Try
- Rich and Creamy: Perfectly cooked risotto that’s creamy and indulgent.
- Packed with Flavor: Prawns, peas, and Parmesan add layers of taste.
- Simple Ingredients: Basic ingredients create a complex, delicious dish.
- Perfect for Special Occasions: Elegant enough for entertaining.
- Customizable: Easily adjust flavors with extra herbs or lemon.
Other Jamie Oliver Recipes
- Jamie Oliver Slow Cooked Venison Stew
- Jamie Oliver Butternut Squash Lasagna
- Jamie Oliver Moroccan Lamb Couscous
What is Jamie Oliver’s Prawn and Pea Risotto?
Jamie Oliver’s Prawn and Pea Risotto is a creamy Italian-inspired rice dish made with Arborio rice, prawns, peas, fresh herbs, and Parmesan cheese. The rice is cooked slowly with stock, releasing starches that create a rich, creamy texture. This dish is both flavorful and comforting, ideal as a main course.
Ingredients for Jamie Oliver’s Prawn and Pea Risotto
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups hot vegetable or fish stock
- 1 cup frozen peas
- 200g prawns, peeled and deveined
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Step-by-Step Instructions to Prepare Jamie Oliver’s Prawn and Pea Risotto
Step 1: Sauté the Onion and Garlic
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute, being careful not to let it burn.
Step 2: Toast the Rice
Add the Arborio rice to the pan, stirring continuously for 1-2 minutes until the rice grains are coated in oil and slightly translucent around the edges. This step helps the rice absorb the flavors as it cooks.
Step 3: Deglaze with White Wine
If using, pour in the white wine and stir until it’s mostly absorbed. This adds depth of flavor, but if you prefer to skip the wine, proceed directly to adding the stock.
Step 4: Slowly Add the Stock
Begin adding the hot stock one ladleful at a time, stirring constantly. Allow each ladle of stock to be absorbed by the rice before adding more. Continue this process, adding stock gradually and stirring frequently, for about 18-20 minutes or until the rice is creamy and tender with a slight bite.
Step 5: Add the Peas and Prawns
When the rice is nearly done, stir in the frozen peas and prawns. Cook for another 5 minutes until the peas are warmed through and the prawns are pink and cooked through.
Step 6: Add Lemon and Parmesan
Remove the pan from heat and stir in the lemon zest, lemon juice, and grated Parmesan. Season with salt and black pepper to taste.
Step 7: Serve
Spoon the risotto into bowls and garnish with freshly chopped parsley or basil. Serve warm and enjoy immediately.
What to Serve with Jamie Oliver’s Prawn and Pea Risotto
- Green Salad: A simple mixed salad with vinaigrette adds freshness.
- Garlic Bread: Perfect for scooping up the creamy risotto.
- Roasted Asparagus: A classic side that pairs well with the flavors.
- White Wine: A crisp white wine like Pinot Grigio complements the dish.
- Lemon Wedges: Extra lemon adds a fresh burst of flavor.
Expert Tips for Mastering Jamie Oliver’s Prawn and Pea Risotto
- Use Arborio Rice: Arborio rice is essential for the creamy texture of risotto.
- Add Stock Gradually: Adding stock a little at a time allows the rice to release starches and become creamy.
- Stir Frequently: Stirring helps create a smooth, creamy risotto.
- Add Prawns Near the End: This ensures they’re perfectly tender and not overcooked.
- Taste and Adjust Seasoning: Taste before serving and adjust the lemon, salt, and pepper as needed.
Variations of Jamie Oliver’s Prawn and Pea Risotto
- Vegetarian Pea Risotto: Omit the prawns and add extra vegetables like mushrooms or asparagus.
- Lemon and Herb Risotto: Add fresh herbs like thyme or dill along with extra lemon for a bright flavor.
- Creamy Parmesan Risotto: Add extra Parmesan for an even creamier texture.
- Spicy Prawn Risotto: Add a pinch of red chili flakes for a hint of heat.
- Garlic and Herb Prawn Risotto: Infuse the risotto with garlic and herbs for extra flavor.
How to Store Leftover Jamie Oliver’s Prawn and Pea Risotto
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of stock or water to restore creaminess.
Nutrition Value (Per Serving)
- Calories: 350 kcal
- Protein: 18g
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 4g
FAQs
Can I make Jamie Oliver’s prawn and pea risotto without wine?
Yes, you can make prawn and pea risotto without wine. Simply skip the wine step and proceed with adding the stock. The dish will still be flavorful, and the lemon juice added at the end provides a touch of acidity.
How do I keep prawns tender in risotto?
To keep prawns tender, add them near the end of the cooking process. This way, they cook just until pink and tender without becoming rubbery.
What can I use instead of Arborio rice for risotto?
If you don’t have Arborio rice, you can use other short-grain rice like Carnaroli or Vialone Nano. These types of rice have similar starch content, giving the risotto a creamy texture.
How long does prawn and pea risotto last in the fridge?
Prawn and pea risotto can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of stock or water to restore its creamy texture.
Final Words
Jamie Oliver’s Prawn and Pea Risotto is a delightful, creamy dish that combines the tender sweetness of prawns with the freshness of peas and a touch of lemon. With its rich flavor and elegant presentation, this risotto is ideal for special occasions or a comforting dinner at home. Enjoy the vibrant flavors and creamy texture of this beautiful Italian-inspired dish!
More Jamie Oliver Recipes
Print
jamie oliver prawn pea risotto
- Prep Time: 10 minutes
- Cook Time: 30
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian
Description
Jamie Oliver’s Prawn and Pea Risotto is a creamy Italian-inspired rice dish made with Arborio rice, prawns, peas, fresh herbs, and Parmesan cheese. The rice is cooked slowly with stock, releasing starches that create a rich, creamy texture. This dish is both flavorful and comforting, ideal as a main course.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups hot vegetable or fish stock
- 1 cup frozen peas
- 200g prawns, peeled and deveined
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute, being careful not to let it burn.
Add the Arborio rice to the pan, stirring continuously for 1-2 minutes until the rice grains are coated in oil and slightly translucent around the edges. This step helps the rice absorb the flavors as it cooks.
If using, pour in the white wine and stir until it’s mostly absorbed. This adds depth of flavor, but if you prefer to skip the wine, proceed directly to adding the stock.
Begin adding the hot stock one ladleful at a time, stirring constantly. Allow each ladle of stock to be absorbed by the rice before adding more. Continue this process, adding stock gradually and stirring frequently, for about 18-20 minutes or until the rice is creamy and tender with a slight bite.
When the rice is nearly done, stir in the frozen peas and prawns. Cook for another 5 minutes until the peas are warmed through and the prawns are pink and cooked through.
Remove the pan from heat and stir in the lemon zest, lemon juice, and grated Parmesan. Season with salt and black pepper to taste.
Spoon the risotto into bowls and garnish with freshly chopped parsley or basil. Serve warm and enjoy immediately.
