I still remember the first time I tried making risotto. I had this mental image of it being complicated, a bit intimidating, like some secret chefs-only dish. But the moment I stirred the creamy rice with fresh peas and sweet, juicy prawns, I was hooked. It wasn’t just the taste. It was the process. The gentle simmering, the aroma filling the kitchen, the rhythm of stirring. That day, I realized risotto isn’t about rushing. It’s about patience, care, and a little bit of love. Jamie Oliver’s Prawn Pea Risotto embodies that spirit perfectly. It’s approachable, vibrant, and full of flavors that make every bite feel special.
Jamie Oliver’s Prawn Pea Risotto Recipe
This is a dish that feels fancy but is shockingly simple to prepare. You get creamy rice, sweet peas, tender prawns, and a hint of citrus all in one comforting plate. Jamie’s version is all about letting the ingredients shine, using fresh flavors and careful technique.
Ingredients Needed
When I first shopped for this recipe, I realized how simple ingredients can create something extraordinary. Here’s what you’ll need:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 200g risotto rice (Arborio or Carnaroli works best)
- 125ml dry white wine
- 1 liter fish or vegetable stock, kept warm
- 150g frozen peas, fresh if available
- 250g raw peeled prawns
- Zest and juice of 1 lemon
- 50g Parmesan cheese, grated
- Small handful of fresh parsley, chopped
- Salt and black pepper to taste
How To Make Jamie Oliver’s Prawn Pea Risotto
I always think of cooking this risotto like a little dance in the kitchen. Here’s my step-by-step guide:
- Prep the base – Heat olive oil in a wide pan. Add onion and garlic. Sauté until soft and fragrant.
- Toast the rice – Stir in the rice. Cook for 1-2 minutes until it’s slightly translucent around the edges.
- Add wine – Pour in the white wine. Stir continuously until it evaporates.
- Start simmering – Add warm stock one ladle at a time. Stir gently. Wait for each ladle to absorb before adding the next. This is where patience is key.
- Add peas – When the rice is nearly cooked, fold in peas for color and sweetness.
- Cook prawns – In a separate pan, quickly sauté prawns until just pink. They should be tender, not rubbery.
- Finish the dish – Remove the risotto from heat. Stir in Parmesan, lemon zest, lemon juice, and a knob of butter if you like. Season with salt and pepper.
- Serve – Top with prawns and sprinkle with fresh parsley. Serve immediately while creamy.
Ingredient Science Spotlight
Here’s the magic behind the ingredients:
- Arborio Rice – High starch content creates that creamy, indulgent texture. Stirring releases the starch gradually.
- Peas – Sweetness and color. Nutrient-rich with vitamins A, C, and K.
- Prawns – Protein-packed, quick-cooking, adds umami.
- Parmesan – Umami booster. The cheese’s fat binds with starch, enhancing creaminess.
- Lemon – Brightens flavors. Acid balances richness.
Understanding why each ingredient works gives you the confidence to tweak the recipe if needed.
Expert Tips
Over time, I’ve learned a few tricks that make this risotto foolproof:
- Keep your stock warm. Cold stock shocks the rice and slows cooking.
- Stir gently. Aggressive stirring breaks grains and makes it gluey.
- Taste constantly. Risotto doesn’t wait for perfection. Check seasoning and texture often.
- Cook prawns separately. They release water that can thin your risotto.
- Don’t panic if it looks soupy. It will thicken in minutes after resting.
Recipe Variations
I like to experiment depending on the season or pantry:
- Add asparagus – Springtime freshness. Chop and fold in with peas.
- Swap prawns for scallops – Slightly sweeter, tender texture.
- Creamy twist – Stir in a splash of cream for extra indulgence.
- Herb variations – Try basil, dill, or chives instead of parsley.
- Spicy kick – A pinch of chili flakes or smoked paprika adds depth.
Final Words
Every time I cook this dish, it feels like a celebration of simple ingredients coming together in harmony. It’s not just a meal, it’s an experience. The creamy risotto, the bright peas, the juicy prawns, and the hint of lemon make it feel elegant yet approachable. Cooking it slowly, stirring patiently, and enjoying the process is as rewarding as the taste itself.
FAQs
How Do I Make Jamie Oliver’s Prawn And Pea Risotto?
Start by sautéing onions in olive oil. Add rice and cook until slightly translucent. Gradually add warm stock, stirring often. Once the rice is nearly cooked, stir in prawns and peas until they’re cooked through.
Can I Use Frozen Prawns In Jamie Oliver’s Prawn And Pea Risotto?
Yes! Just make sure to thaw them before adding them to the risotto. They’ll cook quickly once added.
What Can I Substitute For White Wine In Jamie Oliver’s Prawn And Pea Risotto?
You can use vegetable stock or lemon juice to keep the dish fresh and tangy without the wine.