Name: Smoked mackerel risotto
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp butter; 1 onion finely chopped; 250g risotto rice; 100ml white wine; 1l vegetable stock; 1 x 240 pack smoked mackerel; 2 spring onions sliced; 100g bag fresh spinach

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Smoked mackerel risotto

Smoked mackerel risotto

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.5 out of 5.102 ratingsRate

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

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp butter
1 onion

finely chopped
250g risotto rice
100ml white wine
1l vegetable stock
1 x 240 pack smoked mackerel
2 spring onions

sliced
100g bag fresh spinach

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Nutrition: per serving

kcal492
fat7g
saturates5g
carbs23g
sugars5g
fibre3g
protein18g
salt1.62g

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.

Recipe from Good Food magazine, September 2007

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A star rating of 4.5 out of 5.102 ratings

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