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Recipe for :

Hub Pink Risotto
This is a Hub-UK recipe. This dish has been created as a result of the input and advice I have received from Shirley Cline who has all ready supplied some fantastic risotto recipes. When you love to cook though you just have to create your own recipe!


1 salmon fillet chopped
12 Tiger Prawns or shrimps chopped
6 cloves of garlic (to your taste)
1/2 pt fish stock
125gms wild mushrooms (your choice) quartered
1 bunch of spring onions (scallions) chopped
1 bunch dill weed or 2 teaspoons of dried
Black pepper
1 tbsp olive oil
Knob (2oz) butter
1 lg cup Arborio (risotto) rice - I actually use a large mug!


  1. Prepare all your ingredients first by chopping and dicing. I prefer to use garlic press but this can be chopped small if you wish.

  2. Add olive oil and butter to pan and melt butter.

  3. Add garlic and scallions and sauté for a couple of minutes on low heat.

  4. Add finely chopped dill.

  5. Add mushrooms and sauté for a further two minutes.

  6. Stir in rice and heat for approx 1 minute stirring to ensure it does not stick or burn.

  7. Start adding fish stock. Do not stir continuously but stir enough to ensure that rice is not sticking to the pan. Keep adding stock until it is absorbed.

  8. After 5 minutes add chopped salmon fillet.

  9. Continue to add fish stock. It will take about 18 minutes in total to cook so 3 minutes from the end add your chopped Tiger prawns or shrimps (I chop them to make them go further but you could just increase the quantity!)

  10. Serve immediately.

Serves 2