Smoked mackerel risotto

Smoked mackerel risotto

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(70 ratings)

Prep: 5 mins Cook: 20 mins

Easy

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

  • Easily halved

Nutrition: per serving

  • kcal492
  • fat7g
  • saturates5g
  • carbs23g
  • sugars5g
  • fibre3g
  • protein18g
  • salt1.62g
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Ingredients

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 100ml white wine
  • 1l vegetable stock
  • 1 x 240 pack smoked mackerel
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 2 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g bag fresh spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

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.

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Comments, questions and tips

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littletink1986
22nd Jan, 2013
5.05
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
12th Nov, 2012
5.05
Also left out the wine
slsmith94
12th Nov, 2012
5.05
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
8th Nov, 2012
5.05
Lovely. I added leeks and peas instead of spinach.
caroline0406
9th Oct, 2012
5.05
An excellent risotto idea and quite delicious. I increased the spring onions to 8 and added celery. I'll make this one again.
steadfordium
19th Sep, 2012
5.05
add mushrooms and leeks to bulk it out
sheenalavery
19th Sep, 2012
4.05
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
16th Aug, 2012
4.05
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
8th Aug, 2012
5.05
Love this recipe
justineburton
23rd Jul, 2012
5.05
I also put a bit more wine than recommended in just coz it was left over!

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