Prawn And Pea Risotto With Basil And Mint

Submitted - Ben
Views - 1084
Serves - 4


Approximately 1.5 litres of chicken stock
1 tablespoon olive oil
3 shallots or 2 medium onions finely chopped
2 cloves garlic, finely chopped
Half a head of celery, finely chopped
400 g risotto rice
Sea salt and freshly ground black pepper
2 wine glasses of dry white wine (1/4 litre)
50 g butter
60 g freshly grated Parmesan
3 good handfuls of frozen peas, defrosted
1 knob of butter
450 g of raw prawns, peeled (about 12 big prawns)
1 handful of fresh basil, chopped
½ a handful of fresh mint, chopped
juice of 1 lemon


Stage 1.
Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, celery and garlic, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.

Stage 2.
The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.

Stage 3.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice - is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully.
Add the peas and the prawns and simmer for 2 minutes.

Stage 4.
Add the lemon juice and the herbs and stir.
Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture


This recipe is from Jamie Oliver's second book "The Return of the Naked Chef"