Smoked mackerel risotto

Smoked mackerel risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(74 ratings)

Prep: 5 mins Cook: 20 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp butter



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

  • 1 onion, finely chopped



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

  • 2 spring onions, 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



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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Feb, 2013
This recipe is perfect for a cold winter evening. My favourite risotto!
22nd Jan, 2013
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.
12th Nov, 2012
Also left out the wine
12th Nov, 2012
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!
8th Nov, 2012
Lovely. I added leeks and peas instead of spinach.
9th Oct, 2012
An excellent risotto idea and quite delicious. I increased the spring onions to 8 and added celery. I'll make this one again.
19th Sep, 2012
add mushrooms and leeks to bulk it out
19th Sep, 2012
Lovely. The smokey flavour of the mackerel really infused the rice with the spinach and spring onion adding freshness and a different texture.
16th Aug, 2012
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.
8th Aug, 2012
Love this recipe


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.