Solent slow cooker prawn and samphire risotto

    2 hours 20 min

    We gather our samphire from the tidal flats along the Solent in coastal Hampshire and combined with king prawns in a risotto it is a match made in heaven. Enjoy the flavours of the sea with this lovely, easy to make dish.

    4 people made this

    Serves: 6 

    • 85g butter
    • 2 tablespoons olive oil
    • 6 medium shallots, chopped
    • 2 garlic cloves, minced
    • salt and pepper, to taste
    • 340g arborio rice
    • 250ml white wine
    • 600ml vegetable stock, warmed
    • 450g tidal samphire
    • 450g jumbo king prawns, shelled
    • 1 teaspoon lemon zest
    • 1 teaspoon chopped fresh chives
    • 110g grated Parmesan cheese
    • 150ml double cream
    • 1 large handful rocket leaves

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Preheat the slow cooker to the auto or low setting. In a large frying pan, melt half of the butter and the oil then add the shallots and garlic. Cook and stir for 3 to 4 minutes until beginning to soften then season. Transfer to the slow cooker.
    2. In the same pan, melt the remainder of the butter then add the rice and stir thoroughly to coat. Add the wine and bring to a simmer for 3 to 4 minutes until the liquid has reduced and been absorbed. Transfer to the slow cooker.
    3. To the slow cooker add the warmed vegetable stock. Cover with the lid and cook on auto or low for 90 minutes. After 90 minutes, add the samphire and prawns along with the lemon zest and chives and cook for a further 30 minutes until the prawns are pink. To serve, stir in the Parmesan cheese and cream and sprinkle with rocket leaves. Season again if necessary.


    Check on the risotto often and stir regularly during cooking. When the liquid is absorbed by the rice, and before it goes too mushy, remove from the slow cooker and serve. If you would feel more comfortable adding the stock in small amounts to the slow cooker, you could do that too.

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