I still remember the first time I tried making Jamie Oliver’s prawn pea risotto. It was a quiet evening, and I had just come back from the market with fresh prawns, bright green peas, and a small bunch of fresh herbs. My kitchen was buzzing with the kind of energy that comes only when you’re trying something new. I had always been a fan of risotto, but this particular recipe caught my attention because of its simplicity and fresh ingredients.
What I loved about Jamie’s approach was how accessible it felt. There’s no need for fancy equipment or obscure ingredients, just simple steps and good-quality produce. The result? A creamy, comforting dish that combines the sweetness of prawns with the earthiness of peas. Every bite felt like an invitation to sit down and savor life’s small moments.
In this post, I’ll walk you through how to make Jamie Oliver’s prawn pea risotto, and why this dish should be your go-to when you need something fresh, satisfying, and easy to prepare.
Jamie Oliver’s Prawn Pea Risotto Recipe
Jamie Oliver’s prawn pea risotto is a perfect example of a dish that doesn’t try too hard but always delivers. It’s got everything: creamy rice, succulent prawns, and the perfect hint of sweetness from peas. What makes it truly special is how easy it is to make. The flavors are balanced without feeling too complicated. Plus, it’s a great way to show off your cooking skills without spending hours in the kitchen.
It’s a dish that’s equally at home for a weeknight dinner or a special occasion. In fact, I remember serving it to a couple of friends once, and their surprised reactions at how good it was for such a simple recipe. There’s something magical about risotto-when you get it right, it’s like a warm hug in a bowl. And with this one, you can’t go wrong.
Ingredients Needed
Before we jump into the cooking, let’s talk about the ingredients. You won’t need a long shopping list, which is one of the reasons this recipe is so great.
Here’s what you’ll need:
- Prawns (roughly 200g peeled and deveined) – Choose the best quality you can find. The fresher, the better.
- Frozen peas (100g) – While fresh peas are great, frozen peas work perfectly here. They’re just as sweet and save you time.
- Arborio rice (250g) – This is the key to the creamy texture of the risotto. Arborio rice has a higher starch content than regular rice, which is essential for that perfect consistency.
- Vegetable stock (750ml) – You can also use chicken stock if you prefer. It adds depth to the flavor.
- Olive oil (2 tablespoons) – A good, fruity extra virgin olive oil is best for this.
- Butter (30g) – For extra richness.
- Onion (1 small, finely chopped) – Adds a savory base note to the dish.
- Garlic (2 cloves, minced) – A key aromatic.
- Lemon zest – Just a bit of zest, for brightness.
- Parmesan cheese (for grating) – Optional but highly recommended for extra creaminess and flavor.
- Fresh parsley (chopped) – To garnish and add a bit of freshness.
How To Make Jamie Oliver’s Prawn Pea Risotto
Cooking this risotto feels like a dance: you’ve got to keep your movements smooth and steady. But don’t worry-it’s easier than it seems once you get into the flow. Here’s how to do it:
- Prep the stock – Heat your vegetable or chicken stock in a saucepan. Keep it warm while you cook the risotto.
- Cook the prawns – In a large pan, heat a tablespoon of olive oil over medium heat. Add the prawns and cook for 2-3 minutes until they turn pink and slightly charred. Set them aside.
- Sauté the onions and garlic – In the same pan, add another tablespoon of olive oil and a small knob of butter. Once the butter has melted, sauté the chopped onion and minced garlic for about 5 minutes, until softened and aromatic.
- Add the rice – Stir in the Arborio rice and cook for 1-2 minutes until it’s lightly toasted. You’ll smell it start to release its starch.
- Start adding stock – Now, pour in a ladle of warm stock. Stir until the liquid is absorbed. Continue adding stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. This should take around 18-20 minutes.
- Add the peas – When the rice is nearly cooked (it should still have a slight bite), stir in the peas. Cook for another 3 minutes.
- Finish the risotto – Once the rice is cooked and the consistency is creamy, stir in the prawns, lemon zest, and the remaining butter. Season with salt and pepper to taste. If you like, add some freshly grated Parmesan cheese.
- Serve – Garnish with chopped fresh parsley and a little more Parmesan. Serve immediately!
Ingredient Science Spotlight
One of the things I find fascinating about cooking is understanding the science behind the ingredients. Let’s break down a couple of elements that make this risotto work so well.
- Arborio rice: The key to a creamy risotto is the starch released from the Arborio rice. When you cook it slowly and add stock bit by bit, the rice releases its starches, which create that velvety texture.
- Prawns: Prawns cook quickly and release a lot of flavor. Their natural sweetness contrasts beautifully with the savory base of the risotto. Don’t overcook them, or they’ll become rubbery.
- Peas: These little green gems are more than just a garnish. The sweetness of peas balances the rich, creamy rice and adds texture.
Expert Tips
- Stir constantly: The more you stir, the creamier the risotto. It’s one of those dishes where your patience really pays off.
- Don’t rush the stock: Adding stock bit by bit helps the rice release its starch and gives you that perfect texture. If you add too much at once, the rice won’t cook evenly.
- Taste as you go: Every stock is different, so make sure to taste your risotto as you go. You might need to adjust seasoning or add a bit more liquid.
Recipe Variations
If you’re looking to mix things up, here are a few variations of this dish:
- Vegetarian Version: Skip the prawns and use mushrooms or roasted vegetables like zucchini and bell peppers. You can also add a bit of goat cheese for creaminess.
- Spicy Twist: Add a pinch of chili flakes while cooking the garlic, or stir in a little sriracha or harissa for heat.
- Seafood Medley: Instead of just prawns, try a mix of seafood like scallops, squid, and mussels.
Final Words
Jamie Oliver’s prawn pea risotto is a true crowd-pleaser. It’s a perfect balance of flavors, textures, and colors, and it’s surprisingly easy to make. Whether you’re making it for a weeknight dinner or serving it at a dinner party, it’s a dish that feels special without being too complicated.
I think what makes this recipe so timeless is its simplicity. You can trust that the ingredients will do their thing, and all you have to do is guide them through the process.
FAQs
What Makes Jamie Oliver’s Prawn Pea Risotto Recipe Stand Out?
Jamie’s recipe mixes fresh prawns with sweet peas and creamy risotto rice for a balanced, flavorful dish that’s quick to make and packed with seasonal ingredients.
Can I Make Jamie Oliver’s Prawn Pea Risotto Without Prawns?
Yes! You can substitute prawns with chicken, mushrooms, or even go full vegetarian by adding more veggies like asparagus or zucchini.
How Long Does Jamie Oliver’s Prawn Pea Risotto Take To Cook?
It takes about 25-30 minutes from start to finish, making it a great option for a quick and delicious weeknight meal.