About this recipe: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.
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
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
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.
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.
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.