Smoked mackerel risotto

Smoked mackerel risotto

  • Rating: 4 out of 5.92 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal492
fat7g
saturates5g
carbs23g
sugars5g
fibre3g
protein18g
salt1.62g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
TIP

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

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.

Goes well with

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    Rating: 4 out of 5.92 ratings
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