Smoked mackerel and mushroom risotto

    45 min

    Smoked mackerel adds loads of flavour to a mushroom risotto. Vary the type of mushrooms to add even more flavour. This is a perfect starter for 4 or main meal for two.


    Buckinghamshire, England, UK
    74 people made this

    Serves: 2 

    • 2 tablespoons vegetable oil
    • 1 onion, finely chopped
    • 150g mushrooms, sliced
    • 150g risotto rice
    • 235ml vegtable stock
    • 250g smoked mackerel, flaked into pieces
    • Salt and freshly ground black pepper

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat oil in a large frying pan over medium heat. Cook and stir the chopped onion and mushrooms until soft, about 5 minutes.
    2. Add the risotto rice, spreading evenly over the mushrooms and onion. Cook for 2 minutes. Over about 30 minutes, gradually add the stock, allowing the rice to absorb the liquid before adding more.
    3. Stir in the smoked mackerel and cook for a further 2 minutes. Season with salt and pepper.


    Serve with grated Parmesan or Pecorino cheese

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    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    Great find for a filling very tasty supper dish. However I think there is an error in the vegetable stock quantity. Having done this recipe twice now - it needs at least three times as much stock. We all loved the recipe and it will become a regular with us  -  16 Jun 2013


    didnt like this atall, the liquid amounts are totally off.  -  27 May 2014


    very tasty and simple to make, agree with other comments, extra stock is needed as it was a bit dry.  -  02 Jan 2016