Smoked mackerel risotto

Smoked mackerel risotto

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(71 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 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
    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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justineburton
23rd Jul, 2012
5.05
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!!
chrise65
25th Jan, 2012
4.05
Worked just as described. Very nice
hellewrites
16th Jan, 2012
5.05
Cheap, easy, healthy, tastes great. Defintely a keeper.
gweedon
24th Oct, 2011
5.05
I halved this recipe and it worked very well. I took on board some of the other comments and added a stick of celery and a clove of garlic just after the onion and a handful of fresh garden peas with the spinach. My boyfriend added about a teaspoon of hot horseradish to his portion which added a nice kick - I enjoyed it without. I will make this again :)
andreadancer
26th Sep, 2011
4.05
This is a really nice mid-week tasty supper and gives the kids one of their weekly fish portions. A good way to get them to eat nutritious spinach too. The only tricky bit is identifying any bones before you add the mackerel.
cupcakegal1
7th Sep, 2011
5.05
Delicious, i have never even tried risotto before let alone make it! This was simple and soo tasty. The myth of having to stand by the cooker for hours stirring to make risotto has now been quashed. I added a little more butter and also threw in some blanched broccoli, it added a nice slightly crunchy texture. Will definitely make this again
emmaesinfield
12th Jun, 2011
Risotto is delicious. But make sure you make extra as the suggestion given in the "tip" to make the leftovers into fried cakes is fab!!!
jlowe13
31st May, 2011
5.05
Just made this with some spare lemon and herb mackerel that I had left in the fridge. Will definitely make it again, very filling, but then I did have 2 portions!
skesic's picture
skesic
7th Apr, 2011
4.05
Really love this risotto.
ross_goodley
30th Mar, 2011
5.05
Very simple, very tasty. I added some finely chopped and very crispy smoked bacon right at the beginning which I thought complimented the mackerel well. Would recommend to anyone who is also starting out cooking due to its simplicity.

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