Jamie Oliver Pea and Prawn Risotto

Jamie Oliver Pea and Prawn Risotto is made with prawns, risotto rice, peas, white wine, and parmesan cheese. This easy Pea and Prawn Risotto recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.

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🧡 Why You’ll Love Jamie Oliver’s Pea and Prawn Risotto:

Great Tastes Together: The sweet peas and the savory prawns mix well, so every spoonful is tasty.
Good for Fancy Meals: This risotto looks and tastes fancy, perfect for parties or special dinners.
Healthy: It has lots of protein from the prawns and vitamins from the peas, which are good for your health.
Fast to Make: You can cook this fancy meal in about 30 minutes, which is very quick.
Easy to Change: You can switch the prawns with chicken or use mushrooms to make it vegetarian. This way, many different people can enjoy it.

🍚 Jamie Oliver Pea And Prawn Risotto Ingredients

2 cups (480 ml) risotto rice
2 tbsp olive oil, plus more for cooking
1 onion, finely chopped
3 garlic cloves, crushed
1 cup (240 ml) white wine
4 cups (960 ml) stock (chicken or vegetable)
1 cup (150 g) frozen peas
½ cup (50 g) parmesan cheese, grated
2 tbsp butter
Lemon juice, to taste
Salt and pepper, to taste
500 g (about 1.1 lbs) prawns/shrimp, peeled and deveined (for whole prawns, use 800g or about 1.75 lbs)
2 tbsp fresh chives, finely chopped

🍛 How To Make Jamie Oliver Pea And Prawn Risotto

Prepare Prawns: Peel and devein the prawns, then place them in a medium mixing bowl. Add a tablespoon of olive oil and season with salt.
Cook Prawns: Heat a large skillet or pan over medium-high heat. Add the prawns in batches and cook for about 1 minute per side until the prawns are opaque, pink, and just cooked through. Remove and set aside.
Sauté Onion: In the same pan, add a splash of olive oil, then sauté the onion for a few minutes until soft and translucent.
Add Garlic and Rice: Add the garlic and cook for about 30 seconds. Then pour in the rice and stir to coat with the oil.
Deglaze with Wine: Pour in the white wine and allow it to reduce slightly, stirring frequently.
Cook Risotto: Reduce the heat to medium and add a ladle of stock at a time, stirring regularly. Continue adding stock and stirring until the rice is cooked about 18-20 minutes.
Add Peas and Cheese: Stir in the peas, butter, and parmesan cheese. Season with salt and pepper to taste.
Finish with Lemon and Prawns: Add a generous squeeze of lemon juice. Return the cooked prawns to the pan, allowing them to heat through for about 1 minute.
Serve: Garnish with fresh chives and serve immediately.

💭 Recipe Tips

Cook Onions Well: Fry the onions until they turn a nice golden color. This makes them sweet and adds great flavor to the risotto.
Be Careful with the Wine: When you add the white wine, keep the heat right so the alcohol can evaporate but the wine doesn’t disappear too fast. This step gives a nice wine taste to the dish.
Add Stock Slowly: Put in the stock one spoonful at a time. Wait for the rice to soak it up before adding more. This makes the risotto creamy just right.
Warm Up the Peas: If you’re using frozen peas, warm them up to room temperature before adding them to the dish. This keeps the risotto warm and cooking evenly.
Let It Rest: After everything is cooked, let the risotto sit for a few minutes. This helps everything come together for the perfect texture.

🥗 What To Serve With Pea And Prawn Risotto?

Pea and Prawn Risotto pairs well with a crisp green salad, steamed asparagus, garlic bread, or roasted cherry tomatoes. It also can be served alongside sautéed spinach, grilled zucchini, herb-roasted potatoes, or a simple arugula salad for a complete and delicious meal.

🎚 How To Store Leftovers Pea And Prawn Risotto?

Refrigerate: Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the risotto in a sealed container for up to 1 month. Thaw in the refrigerator overnight before reheating.

🥵 How To Reheat Leftovers Pea And Prawn Risotto?

In The Oven: Preheat the oven to 350°F (175°C). Place the risotto in an oven-safe dish, sprinkle a little water or stock over it, cover with foil, and heat for 15-20 minutes.
In The Microwave: Put the risotto in a microwave-safe bowl, add a splash of water or stock, cover, and microwave on high for 3-4 minutes, stirring halfway through.
On The Stovetop: Reheat the risotto in a pan over medium heat. Add a small amount of stock or water, and stir often until hot.

FAQs

Can I Use Another Type Of Rice Instead Of Risotto Rice?

No, it’s best to use Arborio, Carnaroli, or another short-grain starchy rice to achieve the creamy texture characteristic of risotto.

What Can I Substitute For White Wine In The Recipe?

If you prefer not to use alcohol, a good substitute for white wine is additional chicken or vegetable stock mixed with a teaspoon of lemon juice.

Is It Necessary To Thaw The Frozen Peas Before Adding Them To The Risotto?

No, you can add frozen peas directly to the risotto as they will cook quickly and blend well with the other ingredients.

How Do I Know When The Risotto Is Perfectly Cooked?

The risotto is done when the rice is al dente – tender but with a slight chewiness, and the overall consistency should be creamy but not too loose.

What If My Risotto Is Too Thick?

Just add a bit more hot stock or water until it looks creamy again.

How Can I Make Leftover Risotto Creamy Again?

Stir in a little stock or water when you reheat it.

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Jamie Oliver Pea And Prawn Risotto Nutrition Facts

Calories: 525 kcal
Carbohydrates: 92 g
Protein: 9 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 947 mg
Potassium: 256 mg
Fiber: 5 g
Sugar: 6 g

Print Recipe

Jamie Oliver Pea And Prawn Risotto

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:British Courses:Dinner Recipe Keys: P Pea And Prawn Risotto

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 35 minutesServings:4 servingsCalories:525 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 cups (480 ml) risotto rice
2 tbsp olive oil, plus more for cooking
1 onion, finely chopped
3 garlic cloves, crushed
1 cup (240 ml) white wine
4 cups (960 ml) stock (chicken or vegetable)
1 cup (150 g) frozen peas
½ cup (50 g) parmesan cheese, grated
2 tbsp butter
Lemon juice, to taste
Salt and pepper, to taste
500 g (about 1.1 lbs) prawns/shrimp, peeled and deveined (for whole prawns, use 800g or about 1.75 lbs)
2 tbsp fresh chives, finely chopped

Instructions

Prepare Prawns: Peel and devein the prawns, then place them in a medium mixing bowl. Add a tablespoon of olive oil and season with salt.
Cook Prawns: Heat a large skillet or pan over medium-high heat. Add the prawns in batches and cook for about 1 minute per side until the prawns are opaque, pink, and just cooked through. Remove and set aside.
Sauté Onion: In the same pan, add a splash of olive oil, then sauté the onion for a few minutes until soft and translucent.
Add Garlic and Rice: Add the garlic and cook for about 30 seconds. Then pour in the rice and stir to coat with the oil.
Deglaze with Wine: Pour in the white wine and allow it to reduce slightly, stirring frequently.
Cook Risotto: Reduce the heat to medium and add a ladle of stock at a time, stirring regularly. Continue adding stock and stirring until the rice is cooked about 18-20 minutes.
Add Peas and Cheese: Stir in the peas, butter, and parmesan cheese. Season with salt and pepper to taste.
Finish with Lemon and Prawns: Add a generous squeeze of lemon juice. Return the cooked prawns to the pan, allowing them to heat through for about 1 minute.
Serve: Garnish with fresh chives and serve immediately.

Notes

Cook Onions Well: Fry the onions until they turn a nice golden color. This makes them sweet and adds great flavor to the risotto.
Be Careful with the Wine: When you add the white wine, keep the heat right so the alcohol can evaporate but the wine doesn’t disappear too fast. This step gives a nice wine taste to the dish.
Add Stock Slowly: Put in the stock one spoonful at a time. Wait for the rice to soak it up before adding more. This makes the risotto creamy just right.
Warm Up the Peas: If you’re using frozen peas, warm them up to room temperature before adding them to the dish. This keeps the risotto warm and cooking evenly.
Let It Rest: After everything is cooked, let the risotto sit for a few minutes. This helps everything come together for the perfect texture.

Keywords:Jamie Oliver Pea And Prawn Risotto