Smoked mackerel risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp butter
- 1 onionfinely chopped
- 250g risotto rice
- 100ml white wine
- 1l vegetable stock
- 1 x 240 pack smoked mackerel
- 2 spring onionssliced
- 100g bag fresh spinach
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.
