This Jamie Oliver Pea and Prawn Risotto is everything you want in a comfort meal—creamy, savory, with that subtle sweetness from peas and the succulent juiciness of prawns. I made this on a rainy Tuesday, looking for something quick yet cozy, and it totally surprised me how fancy it felt for such little effort. The chives at the end? Total flavor bomb. (inspired by Jamie Oliver)
Ingredients Needed
For the Risotto:
- 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) chicken or vegetable stock
Add-Ins & Finish:
- 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 (1.1 lbs) prawns/shrimp, peeled and deveined (or 800 g for whole prawns)
- 2 tbsp fresh chives, finely chopped
How To Make Jamie Oliver Pea and Prawn Risotto
Prep the Prawns:
Start by peeling and deveining your prawns. I like to toss them in a bowl with a little olive oil and a pinch of salt so they’re ready to go. When your pan is hot (medium-high is perfect), cook them in batches—about a minute per side. You want them just pink and tender. Set aside.
Sauté the Base:
In the same pan, add a bit more olive oil and cook the onion until it’s translucent and soft—don’t rush this step; it builds that sweet, mellow base. Add the garlic and let it sizzle for 30 seconds.
Toast the Rice:
Tip in the risotto rice and stir it around so every grain gets glossy. This helps it toast slightly and adds flavor. Pour in the white wine and let it bubble and reduce—your kitchen will smell amazing!
Build the Risotto:
Reduce the heat to medium. Add a ladleful of warm stock and stir gently until the rice absorbs it. Repeat, ladle by ladle, over about 18–20 minutes. The rice should be creamy but still have a slight bite.
Stir in the Good Stuff:
When the rice is nearly done, stir in the peas, butter, and parmesan. Season with salt and pepper. Squeeze over some lemon juice—it brightens everything beautifully.
Finish and Serve:
Return the prawns to the pan for a final minute to warm through. Then sprinkle on the fresh chives and serve immediately. Creamy, green-flecked, and packed with juicy prawns—it’s a stunner!
Why I Love This Recipe
I made this dish for a midweek dinner, and it turned into one of those “wow, we should make this again” moments. It’s light yet comforting, and the combo of prawns and peas is unexpectedly luxurious. It feels like something from a nice restaurant—but with way less stress.
Recipe Tips
- Use warm stock to keep the risotto cooking evenly without cooling it down each time.
- Substitute prawns with mushrooms for a lovely veggie version.
- Add a splash of cream at the end for an extra-indulgent touch.
- Don’t skip the lemon juice—it lifts the whole dish.
- Leftovers make great arancini (fried risotto balls!).
How To Store This Jamie Oliver Pea and Prawn Risotto
At Room Temperature
Don’t leave it out for more than 1 hour—seafood and rice can be finicky.
In the Fridge
Store in an airtight container for up to 3 days. Keep it chilled as soon as it cools.
In the Freezer
Yes, you can freeze it! Use a sealed container for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating
- Microwave: Splash of water, covered, 3–4 minutes.
- Oven: 350°F (175°C), 15–20 minutes covered with foil and a splash of stock.
- Stovetop: Gentle heat, constant stirring, and add a bit of stock or water to loosen.
Nutrition Facts (per serving)
- Calories: 525
- Carbs: 92 g
- Protein: 9 g
- Fat: 8 g
- Sugar: 6 g
- Fibre: 5 g
- Sodium: 947 mg
Let’s Answer a Few Questions!
Can I use frozen prawns?
Totally! Just defrost them first and pat them dry before cooking.
Do I have to use wine?
No problem—use extra stock with a splash of lemon juice instead.
Is it okay if the peas are still frozen?
Yep, they’ll thaw and cook quickly in the hot risotto.
What if I overcook the rice?
It happens! Just adjust with a bit of stock and embrace the softer texture—it’ll still taste great.
Can I double the recipe?
Absolutely, just make sure your pan is big enough to handle the stirring.
Try More Recipes:
Jamie Oliver Pea and Prawn Risotto
Course: DinnerCuisine: British4
servings10
minutes20
minutes525
kcalA creamy risotto with juicy prawns and sweet peas, finished with lemon and chives for a fresh, elegant touch.
Ingredients
2 cups risotto rice
2 tbsp olive oil, plus extra
1 onion, finely chopped
3 garlic cloves, crushed
1 cup white wine
4 cups chicken or vegetable stock
1 cup frozen peas
½ cup parmesan cheese, grated
2 tbsp butter
Lemon juice, to taste
Salt and pepper
500 g prawns/shrimp (peeled and deveined)
2 tbsp chives, finely chopped
Directions
- Season and cook prawns in olive oil until just pink. Set aside.
- In same pan, sauté onion until soft. Add garlic, then rice, stirring to coat.
- Deglaze with white wine.
- Add stock one ladle at a time, stirring continuously for 18–20 minutes.
- Stir in peas, butter, and parmesan. Season well.
- Add lemon juice and prawns. Heat through.
- Garnish with chives and serve immediately.