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.