Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Prawn and pea risotto with basil and mint
Not Too Tricky
serves 6
About the recipe
For me this risotto really works because of the natural sweetness you get in peas and prawns. With a little help from some delicate herbs it will put a smile on your face. Remember not to use any Parmesan in your basic risotto recipe – not good with fish. If using fresh peas, add the pods to the stock to give it a good pea flavour rather than throw them away. Results with good frozen peas are also brilliant.
Recipe From
Ingredients
1 x basic risotto recipe (pages 134–5)
3 good handfuls of fresh peas, podded
1 knob of butter
455g/1lb raw prawns, peeled
1 handful of fresh basil, chopped
½ a handful of fresh mint, chopped
juice of 1 lemon
extra virgin olive oil
Method
Find the recipe!
For the full recipe, head to page 143 of The Return of the Naked Chef.
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