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.
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.