Risotto with samphire and roasted red pepper

Risotto with samphire and roasted red pepper
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 2 red peppers
  • 600 ml vegetable stock
  • 1 onion
  • 2 garlic cloves
  • 1 bulb of fennel
  • 250 gr arborio rice
  • 2 tbspn tarragon
  • 100 ml dry white wine
  • 160 gr samphire
  • 30 gr hazelnuts
  • 25 gr butter
  • 50 gr grated parmesan
  1. Cut the peppers into quarters, take the seeds out and brush with some oil. Grill in the oven until the skin is black. Remove from the oven, place inside a plastic bag for 10 min to soften and peel the black skin off.
  2. Heat the vegetable bouillon to a simmer.
  3. For the risotto base, finely dice the onion, garlic and bulb of fennel. Heat some butter and oil in a hot pan and add the onion, garlic and fennel. Fry over a gentle heat for a couple of minutes until softened.
  4. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until almost all of the liquid has been absorbed.
  5. Add a ladleful of the hot stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is tender, which should take about 15 to 20 min.
  6. Meanwhile, toast the hazelnuts in a dry pan until they smell nice, chop, and set aside for later.
  7. Boil the samphire 2 min in boiling water, drain, and add to the risotto.
  8. Chop the roasted red peppers and stir in the risotto. Check for seasoning.
  9. When cooked, stir some melted butter and grated parmesan in the risotto to make it shine.
  10. Check the seasoning and serve the risotto with the toasted hazelnuts.
Stuff to know
Do not overcook the risotto nor let it catch.
Go easy on the salt since samphire is salt by itself. Also, some stocks are really salted.
Use special risotto rice like Arborio for this dish.
Replace the samphire by green asparagus when in season.