Smoked mackerel risotto

Smoked mackerel risotto

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

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.
Try

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.

Tip

Don't break the fish up too much to begin with - this will ensure it keeps its flaky texture after being stirred.

Per serving

492 kcalories, protein 18.0g, carbohydrate 23.0g, fat 7.0 g, saturated fat 5.0g, fibre 3.0g, sugar 5.0g, salt 1.62 g

Recipe from Good Food magazine, September 2007.

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Latest comments and suggestions

Results 61-75

  • Binder photo JustineMcVicar

    23 July 2012

    JustineMcVicar rated and commented on this recipe

    5 stars

    Deeelish!! My Boyfriend loved it and I did too! I'll be making this again! I added some Asparagus I had left over as well as a squeeze of lemon and some parmesan. Sooo Tasty!!

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  • Binder photo JustineMcVicar

    23 July 2012

    JustineMcVicar commented on this recipe

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

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  • Binder photo Pam

    08 August 2012

    Pam rated and commented on this recipe

    5 stars

    Love this recipe

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  • Binder photo Sparky Marky

    16 August 2012

    Sparky Marky rated and commented on this recipe

    4 stars

    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.

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  • Binder photo SheenaL

    19 September 2012

    SheenaL rated and commented on this recipe

    4 stars

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

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  • Binder photo oisteadman

    19 September 2012

    oisteadman rated and commented on this recipe

    5 stars

    add mushrooms and leeks to bulk it out

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  • Binder photo caroline

    09 October 2012

    caroline rated and commented on this recipe

    5 stars

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

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  • Binder photo freya_marks

    08 November 2012

    freya_marks rated and commented on this recipe

    5 stars

    Lovely. I added leeks and peas instead of spinach.

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  • Binder photo slsmith94

    12 November 2012

    slsmith94 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo slsmith94

    12 November 2012

    slsmith94 commented on this recipe

    Also left out the wine

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  • Binder photo littletink1986

    22 January 2013

    littletink1986 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Zuzannafeline

    17 February 2013

    Zuzannafeline rated and commented on this recipe

    5 stars

    This recipe is perfect for a cold winter evening. My favourite risotto!

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  • Binder photo Jan

    05 March 2013

    Jan commented on this recipe

    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.

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  • Binder photo Adam

    25 April 2013

    Adam commented on this recipe

    I love this recipe, its already a firm family favourite!

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  • Binder photo Adam

    25 April 2013

    Adam rated and commented on this recipe

    5 stars

    I love this recipe, its already a firm family favourite!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

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
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Per serving

492 kcalories, protein 18.0g, carbohydrate 23.0g, fat 7.0 g, saturated fat 5.0g, fibre 3.0g, sugar 5.0g, salt 1.62 g

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