Smoked mackerel risotto

Smoked mackerel risotto

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(90 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Silvia Shaw's picture
Silvia Shaw
17th Nov, 2019
Delicious, healthy, simple! I like to change things up by using different veg i.e. pak choi, asparagus.
25th Jan, 2019
The recipe easily halved for two. Next time will follow previous comments and use peppered or other flavoured mackerel and add some garlic and or lemon. Will definitely use the basic risotto recipe to adapt for other types of fish.
Helen Wilks's picture
Helen Wilks
5th May, 2018
Was delicious. Used cauliflower and fresh corn as had no spinach. Next time I'd add garlic at the start and a bit of grated fresh parmesan and ground black pepper after. Would use any veggies up from the fridge by steaming and adding at the end. Agree with other posters re using the brown meat, it's lovely!
3rd Dec, 2017
This was delicious, really enjoyed it. I added some crushed garlic cloves along with the onion at the start, and some lemon juice once all the stock had absorbed. I put all the flesh in, why leave the brown flesh out? Used harissa flavoured fillets as suggested by another reviewer, and finished off with parmesan. I will definitely make again.
24th Nov, 2016
Used kale instead of spinach. Added some sun dried tomatoes and a splash of lemon juice. Was a very tasty meal, highly recommended. Quick, fresh and healthy
21st Nov, 2016
Very tasty, even though I used a leek instead of an onion and only had ordinary rice.
2nd Nov, 2016
Love this meal; it's so different to most other risotto recipes I've tried, light and fresh rather than heavy. I tend to use peppered smoked mackerel as I like black pepper, but recently tried with harrissa smoked too and it was delicious with a little crème fraise
11th Aug, 2016
I thought adding a splash of lime juice at the end gave a little bit of extra freshness. Loved this recipe!
8th Feb, 2016
Not quite sure why it says discard the brown flesh, this is the tastiest, otherwise really good. If you like this there is another recipe on here for smoked haddock and cabbage risotto, which sounds strange but is equally nice.
26th Feb, 2015
Made this meal as per recipe it turned out great. Will make it again


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