Mackerel risotto

Mackerel risotto


3 people made this

About this recipe: This elegant risotto can be served as a main dish for two, or a side dish for four. Serve with crusty French bread.

11Palmeira Sussex, England, UK

Serves: 2 

  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 250g risotto rice
  • 100ml white wine
  • 1 litre vegetable stock
  • 240g smoked mackerel, skinned and flaked
  • 100g fresh spinach leaves
  • 2 spring onions, sliced
  • Salt and freshly ground black pepper, to taste

Prep:10min  ›  Cook:31min  ›  Ready in:41min 

  1. Heat butter in a large pan over medium heat. Cook the onion until tender, about 5 minutes. Stir in rice and cook until coated with butter, about 3 minutes.
  2. Pour in wine and bring to the boil; cook until absorbed, about 3 minutes. Stir in half the stock and cook gently for 10 minutes, stirring frequently. Add remaining stock and cook until rice is tender and liquid is absorbed, about 10 minutes.
  3. Gently stir in mackerel, spinach and spring onions; season with salt and pepper. Cook until spinach is slightly wilted, 3 to 5 minutes.

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