Smoked mackerel risotto

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Good Food

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Recipe by Good Food

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1. Heat the butter in a large frying pan. Tip in the onion, then fry gently for 5 mins until softened. Stir in the rice and mix until coated in the butter, then pour in the wine and let it bubble until it's almost all disappeared.
2. Pour in half the stock, give it a good stir, then leave to gently cook for 10 mins. Add half of the remaining stock, stir again and cook for 5 mins more. Keep adding stock and cooking until the rice is tender.
3. Peel the skin off the mackerel, scrape away any dark brown flesh, then flake. Stir into the rice with the spring onions and spinach, then cook just until the spinach has wilted slightly. Serve straight away.

Got leftovers?

Make risotto cakes: These cakes make a delicious light supper when served hot with salad. Make double the amount of risotto, then reserve half and leave to cool in the fridge. Shape into 8 small patties with your hands, dip into beaten egg, then into breadcrumbs, and fry in a little oil until golden all over. Great with a spoonful of horseradish sauce.

Per serving

492 kcalories, protein 18g, carbohydrate 23g, fat 7 g, saturated fat 5g, fibre 3g, salt 1.62 g

Latest comments and suggestions

Results 1-20

• Emma

  01 November 2007

  Emma rated this recipe

  

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• vykisparkes

  08 November 2007

  vykisparkes rated and commented on this recipe

  

  This is a lovely dish, my five year old daughter said it was yummy and wants it again! My boyfriend who is a better cook than me thought it was the best risotto he had ever had (I hope so!) In stage 1 I added at the same time as the onion one parsnip, peeled and finely chopped, and 1 stick of celery, also finely chopped. I increased the butter by 1/2 tbsp to coat them all. The added vegetables really worked. In stage 2 I used a little less stock in the end than recommended - about 50 ml less, and cooked for about two minutes less, mainly because I still wanted some bite to it. In stage 3 I stirred in a pack of baby leaves (spinach and other green leaves) that are half price in tesco at the moment and they were great. All in all, I think its a fab recipe and will add it to my repetoire. Good for mid-week, as only takes about half an hour, and ticks all of the healthy boxes.

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• Tamsin

  28 November 2007

  Tamsin rated and commented on this recipe

  

  This is a really simple and cheap recipe which makes it a favourite with me. It's a great winter warmer and tastes even better when reheated. My only criticism is it would benefit with an additional vegetable or two to complement the mackerel, so I may try the suggestion above. Try it!

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• Tamsin

  28 November 2007

  Tamsin commented on this recipe

  This is a really simple and cheap recipe which makes it a favourite with me. It's a great winter warmer and tastes even better when reheated. My only criticism is it would benefit with an additional vegetable or two to complement the mackerel, so I may try the suggestion above. Try it!

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• sereneflame

  15 December 2007

  sereneflame commented on this recipe

  This was a fantastic recipe. Really easy to make and very tasty! I am looking forward to making the risotto cakes with the leftovers as there were only two of us eating.

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• Pewtersfood

  18 December 2007

  Pewtersfood rated and commented on this recipe

  

  as my boyfriend has had two heart attacks I will try anything with mackerel - a 'superfood'. Love rice love risotto but hated this - guess it was too salty for my taste

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• Sian's faves

  13 January 2008

  Sian's faves rated and commented on this recipe

  

  Really luxurious but not fattening, and quick to put together after work. A squeeze of lemon juice before serving helped to cut through the oiliness of the fish.

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• Lucy

  08 February 2008

  Lucy commented on this recipe

  Really tasty. I often use smoked salmon with spinach in risotto which I can find salty, but this was a great alternative. Might add a touch of horseradish next time for a bit more taste and bite. Will be making again soon.

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• burlington

  15 February 2008

  burlington rated this recipe

  

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• Paul

  22 February 2008

  Paul rated and commented on this recipe

  

  Yum, I use this as my standard risotto recipe. Be sure not to allow the risotto to try out in the pan though- many restaurants serve risotto in a moulded-stack, but dont be fooled: it should be runny and thick, preferably in a shallow, heated bowl :) I like to add kale too~~

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• Dani

  28 February 2008

  Dani rated this recipe

  

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• Clare

  05 March 2008

  Clare commented on this recipe

  this was a really easy and very tasty recipe. The cakes are delicious too!

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• Lou

  09 March 2008

  Lou rated and commented on this recipe

  

  Wow the first risotto recipe where i haven't had to add double the amount of stock or cook for an extra hour, this one really works! I added a few additional ingredients, firstly I fried the onion in garlic oil instead of butter and also added some small cubes of butternut squash, then just some dried parsley towards the end. Will impress my Mum with this one next time I'm home!

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• rebeccam

  12 March 2008

  rebeccam rated this recipe

  

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• k_london08

  19 March 2008

  k_london08 rated this recipe

  

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• Andrew

  20 March 2008

  Andrew rated and commented on this recipe

  

  Superb dinner! The kids enjoyed it too. We use purple sprouting broccoli together with the spinach. I used 4 veg oxo cubes to make my 1 litre of stock, I think that made it fairly salty for my taste. Will use 3 next time.

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• Jeanie

  10 April 2008

  Jeanie rated and commented on this recipe

  

  I was really disappointed with this recipe. I used one vege stock cube and it was way too salty and very overpowering. I won't make it again.

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• griff25uk

  13 April 2008

  griff25uk rated and commented on this recipe

  

  Because of the smoked fish it was a very tasty risotto.

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• Mrs Watto

  23 May 2008

  Mrs Watto rated and commented on this recipe

  

  Incredibly easy, tasted wonderful and looked exactly like the picture!!

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• Kerri

  23 May 2008

  Kerri rated and commented on this recipe

  

  I cooked this for my husband and I and it went down a treat. I didn't have any spinach so I shredded half a savoy cabbage and added some frozen peas at the end and it was lovely. I used peppered mackerel too so it had a great bite to it. I'd definitely make this again.

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Ingredients

• 1 tbsp butter
• 1 onion , finely chopped
• 250g risotto rice
• 100ml white wine
• 1l vegetable stock
• 1 x 240 pack smoked mackerel
• 2 spring onions , sliced
• 100g bag fresh spinach

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 1 tbsp butter
• 1 onion , finely chopped
• 250g risotto rice
• 100ml white wine
• 1l vegetable stock
• 1 x 240 pack smoked mackerel
• 2 spring onions , sliced
• 100g bag fresh spinach

Per serving

492 kcalories, protein 18g, carbohydrate 23g, fat 7 g, saturated fat 5g, fibre 3g, salt 1.62 g

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