This is a super-fast, filling meal for busy midweek winter nights - it's great with smoked haddock too
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Mackerel & leek risotto
Soften the leeks, stir in 140g risotto rice, then 100ml white wine. Once evaporated, add 500ml vegetable stock. Gently cook, uncovered, for about 15 mins, stirring every so often. Once the rice is just tender, fold through 100ml crème fraîche and mackerel. Serve with a squeeze lemon.