Slow cooker chorizo, scallop and samphire risotto

    2 hours 20 min

    We absolutely love to treat ourselves to this risotto when the fishmonger has king scallops. There's something about the smoky flavour of the chorizo with the fresh and creamy taste of the scallops that makes me utterly addicted to this dish. We collect tidal samphire and adding it to this dish takes it to a whole new level. If you cannot get samphire, use asparagus spears instead.

    7 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 4 shallots, thinly sliced
    • 2 cloves garlic, minced
    • 40g salted butter
    • 350g chorizo, sliced thickly
    • 350g king scallops
    • 350g arborio rice
    • salt and pepper, to taste
    • 240ml white wine
    • 450ml chicken stock
    • 110g grated Parmesan cheese
    • 350g tidal samphire or asparagus
    • 2 teaspoons lemon juice
    • chopped fresh flat leaf parsley, to taste
    • 1 to 2 tablespoons capers (optional)
    • 2 large handfuls rocket leaves

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

    1. Preheat the slow cooker to auto or low. In a frying pan heat the oil and add the shallots and garlic. Cook and stir for 4 to 5 minutes until soft, but not brown, then transfer to the slow cooker.
    2. In the same pan, melt the butter and add the chorizo and king scallops. Cook and stir for 4 minutes until the scallops brown just a little but do not cook through. Add the rice, seasoning and toss well in the fat for 1 to 2 minutes. Increase the heat then add the white wine and chicken stock. Bring to a simmer. Transfer everything to the slow cooker.
    3. Cover and cook for 1 1/2 hours to 2 hours stirring frequently. To serve, stir through the Parmesan cheese, samphire (if substituting with asparagus, pan fry and add to the slow cooker along with the scallops) lemon juice, parsley and capers if using then add the rocket leaves. Serve immediately.

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