Cooking with kids: Prawn, pea and mint risotto recipe

Adapted from an early Jamie Oliver recipe, this risotto is still a winner 20 years later! Serves 2.


  • Olive oil
  • Onion – 1
  • Garlic – 1 clove
  • Celery – 1 stick
  • Risotto rice – 150 grams
  • Leftover white wine, vermouth, dry sherry… – 100 ml
  • Stock – vegetable or chicken (cubes are fine) – half a cube makes about 300 ml of stock
  • Peas – 2 handfuls, frozen or fresh
  • Prawns – 200 grams, raw or cooked
  • Substitutions for prawns: chorizo for the meat eaters, marinated artichoke hearts from a jar for the vegans
  • Fresh mint leaves – 1 handful
  • Optional: butter


  1. In a pan large enough to hold all the ingredients, gently fry the onions, garlic and celery in a tablespoon of olive oil until soft
  2. Add the risotto rice and stir it until the grains are covered in the oil and turn a little translucent
  3. Add the wine and reduce by half
  4. Then add the stock bit by bit, stirring every couple of minutes, until the liquid is absorbed and the rice is cooked – this should take around 20 minutes
  5. Just before the rice is fully cooked, add your fresh or defrosted peas and prawns – if the prawns are raw, it’ll take a couple of minutes for them to turn from a translucent grey to a coral pink
  6. Stir in a knob of butter and top with chopped fresh mint leaves



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