Smoked mackerel risotto

Smoked mackerel risotto

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(73 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
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  • 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.

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Comments, questions and tips

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23rd Jul, 2012
I also put a bit more wine than recommended in just coz it was left over!
23rd Jul, 2012
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!!
25th Jan, 2012
Worked just as described. Very nice
16th Jan, 2012
Cheap, easy, healthy, tastes great. Defintely a keeper.
24th Oct, 2011
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 :)
26th Sep, 2011
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.
7th Sep, 2011
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
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!!!
31st May, 2011
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
7th Apr, 2011
Really love this risotto.


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