Smoked mackerel risotto

Smoked mackerel risotto

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(58 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Like a big warm hug in a bowl, this comforting risotto is perfect on a wet and windy night

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
492
protein
18g
carbs
23g
fat
7g
saturates
5g
fibre
3g
sugar
5g
salt
1.62g

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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Method

  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.

Recipe from Good Food magazine, September 2007

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Comments

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mrbluesky64's picture

WOW! I will definitely be making this again.
I added two good teaspoons of horse radish to the pan 5 min from the end of cooking mmmmm.

tillyfloss80's picture

This was very tasty for a simple recipe, my 15-month old wolfed it down!
Added an extra dash of butter & a squeeze of lemon just before serving. It did seem to take longer than stated and I didn't use all of the stock but guess it's just trial and error. Will definitely make again.

mozzarella-pearl's picture

I love this risotto - I first made it when I was a student at university because it was so cheap to get hold of the ingredients.
It’s very good with garlic added with the chopped onion, and a little bit of red chilli (de-seeded) just at the end of cooking. Great served with fresh rocket salad and some crispy bacon.

sheilarussell44's picture

I also left out the wine, didn't have any!

sheilarussell44's picture

Just made this, added celery, garlic plus a dash of Oyster Sauce, love it!

Jo2505's picture

Great recipe I swapped spinach for spring cabbage and added some dill and lemon juice

thtcrazyguy's picture
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I love this recipe, its already a firm family favourite!

thtcrazyguy's picture
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I love this recipe, its already a firm family favourite!

janfire12's picture

This is an amazing recipe. Quick to prepare and cook and so very tasty. A really good way to get oily fish into your diet. I cook this dish on a regular basis.

zuzannafeline's picture
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This recipe is perfect for a cold winter evening. My favourite risotto!

littletink1986's picture
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Great meal, made it exactly to the recipe and I personally think it's fine as it is. Very yummy and very healthy! Also easy to make and makes good leftovers.

slsmith94's picture
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Also left out the wine

slsmith94's picture
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Really loved this! Being a student cheap and healthy is always the best way. Used tinned mackerel, kale instead of spinach and half a chicken stock cube instead of the veg stock (couldn't taste a difference). Worked really well and tasted brilliant cold too!

freya_marks's picture
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Lovely. I added leeks and peas instead of spinach.

caroline0406's picture
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An excellent risotto idea and quite delicious. I increased the spring onions to 8 and added celery. I'll make this one again.

steadfordium's picture
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add mushrooms and leeks to bulk it out

sheenalavery's picture
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Lovely. The smokey flavour of the mackerel really infused the rice with the spinach and spring onion adding freshness and a different texture.

sparky-marky's picture
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Very good base recipe I added 2 chopped gloves of garlic just before the rice. I also added a handful of roughly chopped chestnut mushrooms a few minutes before the fish. When I came to prepare this dish I discovered that one of the Mackerel fillets had been eaten from the pack so I made up the shortfall with a 125g tin of mackerel in a rich tomato sauce. The result was unexpectedly GOOD the light pink colour just screamed sea food and the flavours worked well. I served the finished risotto on a bed of blanched curly kale that added more green goodness to the meal.

pammy82's picture
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Love this recipe

justineburton's picture
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I also put a bit more wine than recommended in just coz it was left over!

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