Samphire and Shrimp Risotto recipe

Preparation Time: 20 minutes | Cooking Time: 1 hours

Salty samphire and shrimp meet deliciously creamy and rich risotto in this recipe, perfect for serving as a starter at a dinner party or as a decadent dinner.


  • 1.1 litre chicken stock
  • 1 tbsp. butter
  • 2 tbsp. oil
  • 1 onion
  • 2 celery stalks
  • 2 garlic cloves
  • 400g arborio rice
  • 400ml white wine
  • Salt and pepper
  • Butter
  • 100g parmesan cheese, grated
  • 200g samphire
  • 100g shrimp, ready to cook


  1. Finely dice the onion, celery and garlic. Chop samphire into 1cm pieces. Heat 1 tbsp. butter and 2 tbsp. oil in a large heavy saucepan and add the onion, celery and garlic. Fry until tender and soft but not coloured, around 5-8 minutes. Heat chicken stock in another saucepan.

  2. Add the rice and fry until it starts to turn opaque around the edges. Add the wine, turn the heat up and boil until it has almost all boiled away. Gradually add the stock, a ladleful at a time, cooking over a medium heat until the stock is absorbed into the rice, stirring constantly. Keep going until the rice is cooked and tender but still with a slight bite to it. If you don't use all the stock, that's fine - you might even have to use more. The rice should be oozy and gooey.

  3. Meanwhile, heat butter in a frying pan and cook the shrimp and samphire until tender.

  4. Fold the samphire and shrimp into the risotto. Season with salt and pepper. Add some more butter and most of the parmesan cheese, stir well and then cover. Leave to sit for 2 minutes, then serve with the rest of the parmesan sprinkled over the top.

If you like, sprinkle with fresh parsley for a bit of freshness and serve with a wedge of lemon for a burst of bright flavour. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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