Jamie Oliver’s Prawn Pea Risotto is a creamy, comforting dish that balances richness with freshness. It’s built on a classic Italian base-arborio rice slowly simmered in stock. then layered with juicy prawns and sweet green peas.
But here’s the twist: Jamie keeps it unfussy. No need for restaurant-level precision. Just good ingredients, a bit of patience and a spoon in hand. The end result is soft, slightly chewy rice, coated in a rich, almost buttery sauce, cut through by bursts of green peas and tender prawns. It tastes like something you’d eat by the sea.
Jamie Oliver Prawn Pea Risotto Recipe
Ingredients Needed
The magic of this risotto is in its simplicity. Nothing too fancy, just good-quality ingredients that do the work for you. Here’s what you’ll need:
- Olive oil – For your base flavor. Go with extra virgin if you can.
- 1 onion (finely chopped). It forms the flavor foundation.
- 2 cloves of garlic (finely chopped). Brings a lovely aroma.
- 300g Arborio rice – The heart of any risotto. It’s what gives that creamy texture.
- 1 glass of white wine. For acidity and depth.
- 1.2 liters of hot chicken or vegetable stock. Needs to be kept warm on the stove.
- 200g raw peeled prawns. Fresh or frozen, just make sure they’re good quality.
- 150g frozen peas – Sweetness and color in one scoop.
- 1 lemon (zest and juice). Brightens up the dish.
- A knob of butter. For richness at the end.
- Parmesan cheese (grated) – Optional but highly recommended.
Equipment Needed
You don’t need much to pull this off. A few basics and you’re good to go:
- Large, heavy-bottomed pan or sauté pan (non-stick is nice)
- Wooden spoon (you’ll be stirring a lot)
- Ladle (for adding stock gradually)
- Grater (for the lemon zest and Parmesan)
- Chopping board and knife
That’s it. No blenders, no gadgets. Just you, a pan and some time.
How To Make Jamie Oliver’s Prawn Pea Risotto
Alright, here’s where it gets good. Making risotto is like meditation. you’re stirring, tasting, adjusting. Here’s the step-by-step breakdown:
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Sauté your base:
Heat a bit of olive oil in your pan. Add the chopped onion and a pinch of salt. Cook on low heat for about 10 minutes until it’s soft and sweet-not browned. Add the garlic and cook for another minute or two.
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Toast the rice:
Pour in the arborio rice. Stir it around so every grain gets a nice coating of oil. Let it toast gently for a minute or two. This helps it hold its shape later.
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Deglaze with wine:
Splash in your white wine. It’ll sizzle and steam. Stir until it mostly evaporates. It adds a subtle tang that balances the richness of the prawns.
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Add stock-slowly:
This is the part where you need a bit of patience. Add your hot stock one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Keep going like this for about 18-20 minutes. Taste the rice-it should be soft but still have a tiny bite in the middle.
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Stir in the peas and prawns:
With about 5 minutes left, stir in your prawns and peas. The prawns will cook fast. just a few minutes until they turn pink and opaque. The peas add that bright pop of green and sweetness.
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Finish it off:
When the rice is creamy and just right, remove the pan from heat. Add a knob of butter, a good handful of Parmesan (if you like), lemon zest and a squeeze of juice. Stir it all together. Let it sit for a minute with the lid on. This is where the magic happens. the flavors come together.
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Serve:
Spoon it into bowls. Crack some black pepper on top. Maybe another grating of Parmesan. Done.
What I Learnt
Making this dish taught me that risotto isn’t scary. It’s not about perfection. it’s about paying attention. The slow, steady stirring becomes part of the rhythm. You’re not rushing. You’re building flavor one ladle at a time.
I also learned how balancing richness with acidity (that lemon!) makes a huge difference. Without it, risotto can feel heavy. With it, everything feels alive.
Finally, I realized that peas and prawns are wildly underrated together. The combo just works-fresh, oceanic, sweet.
Recipe Tweaks For Jamie Oliver’s Prawn Pea Risotto
Jamie Oliver’s prawn and pea risotto is a cozy, crowd-pleasing dish. But hey, no recipe is sacred. Tweaking it can take it from great to “where has this been all my life”? Here’s how you can play around with it.
1. Swap the Stock
Jamie usually goes with a good chicken or vegetable stock. But here’s a tip-try using seafood stock if you want that deep, briny flavor. It amps up the prawn taste in a way that plain veg stock just can’t.
2. Add a Touch of Heat
If you like a little kick, toss in some red pepper flakes or a finely chopped fresh chili when sautéing the onions. It won’t overpower the dish but adds a subtle warmth that plays well with the sweetness of the peas.
3. Finish with Lemon Zest
A sprinkle of lemon zest right before serving lifts the whole dish. It adds a burst of brightness that cuts through the richness of the rice and prawns.
4. Upgrade the Cheese
Jamie loves parmesan and rightly so. it’s a classic risotto finish. But try pecorino if you want something sharper and saltier. Or mix in a spoon of mascarpone for extra creaminess.
5. Herb It Up
Mint and peas are best friends. Try folding in a handful of finely chopped fresh mint or basil just before serving. It makes everything taste fresher and more vibrant.
6. Bulk it Out
Want to stretch the meal or add more texture? Stir in some chopped asparagus, baby spinach or even zucchini ribbons toward the end. They cook quickly and add lovely pops of green.
Storage Tips For Leftovers
Risotto can be a bit tricky when it comes to leftovers but with a little care, it reheats beautifully.
1. Cool It Down Quickly
Don’t let it sit out forever. Once you’re done eating, transfer the leftovers to a shallow container. Spread it out a bit so it cools faster. Into the fridge it goes-ideally within an hour.
2. Store for Up to 2 Days
Risotto is best eaten fresh but it’ll keep in the fridge for a couple of days. After that, it starts to lose its magic. You can freeze it but the texture will suffer.
3. Reheat with Care
Risotto thickens in the fridge-it’s normal. To bring it back to life, heat it gently on the stove with a splash of stock, milk or water. Stir constantly so it gets creamy again. Microwave works too but go slow and stir halfway through.
4. Make Risotto Cakes
Not in the mood to reheat it as-is? Scoop out cold risotto, shape it into little patties, coat in breadcrumbs and fry until golden. Boom-crispy risotto cakes. Great with a simple salad.
What To Eat With Jamie Oliver’s Prawn Pea Risotto?
Risotto is hearty on its own but pairing it with the right sides can round out the meal beautifully.
1. A Crisp Green Salad
A fresh salad with peppery rocket, lemon vinaigrette and shaved fennel cuts through the richness of the risotto. Keeps things light and balanced.
2. Garlic Bread or Focaccia
A slice of crusty bread for mopping up the last bits? Yes, please. Bonus if it’s garlicky and warm.
3. Roasted Veggies
Try roasting cherry tomatoes, asparagus or even artichokes with olive oil and a pinch of salt. They add sweetness and contrast without overpowering the risotto.
4. A Chilled Glass of White Wine
Think Sauvignon Blanc or a crisp Pinot Grigio. Something zesty to complement the prawns and peas without weighing things down.
5. Simple Antipasti
If you’re serving the risotto as part of a bigger meal, put out a small plate of marinated olives, cured meats or grilled peppers. It sets the tone without stealing the spotlight.
FAQs
Can I Use Frozen Prawns For Jamie Oliver’s Prawn Pea Risotto?
Yes, frozen prawns work just fine! Just make sure to defrost them properly before adding them to the risotto.
What Kind Of Rice Is Best For Jamie Oliver’s Prawn Pea Risotto?
Arborio rice is ideal for risotto since it absorbs the stock well and gives you that creamy texture.
How Can I Make The Risotto Less Creamy If I Don’t Like It Too Rich?
You can use less butter and cream, or opt for a splash of lemon juice for a fresher, lighter flavor.
