Smoked mackerel risotto
Ingredients
- Step 1 1 tbsp butter
- Step 2 1 onion , finely chopped
- Step 3 250g risotto rice
- Step 4 100ml white wine
- Step 5 1l vegetable stock
- Step 6 1 x 240 pack smoked mackerel
- Step 7 2 spring onions , sliced
- Step 8 100g bag fresh spinach
Calories: 492
Carbohydrate: 23 g
Protein: 18 g
Fat: 7 g
Cook time: 25 minutes
Prep time: minutes
Total time: 25 minutes
Servings: 4
TAGS
Lunch
Main course
Snack
Supper
Italian
Josh Eagleton
10-30 minute
4 serving
600 kcal or less
Alborio
Fish
Good Food
Healthy
Mackerel
Mackerel
Main
Omega 3
Quick
Rice
Risotto rice
Seafood
spinach
white wine
Directions
- 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.