Smoked mackerel risotto

Smoked mackerel risotto

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(60 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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jthompson's picture
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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.

andrewrowe's picture
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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.

lou-francis's picture
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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!

clarep1's picture

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

ppaulyy's picture
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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~~

lucyaitchison's picture

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.

scarfmonster's picture
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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.

pewter's picture
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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

sereneflame's picture

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.

stitchin's picture
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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!

stitchin's picture
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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!

vykisparkes's picture
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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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