Mackerel risotto
41 min
This elegant risotto can be served as a main dish for two, or a side dish for four. Serve with crusty French bread.
4 people made this
Ingredients
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
Method
Prep:10min ›
Cook:31min ›
Ready in:41min
- 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.
- 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.
- 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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