Smoked Mackerel Risotto

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  • 1 tbsp butter
  • 1 finely chopped onion
  • 250 gms risotto rice
  • 100 ml white wine
  • 1 l vegetable stock
  • 250 gm smoked mackerel
  • 2 sliced spring onions
  • 100 gm fresh spinach


  1. Heat the butter in a large frying pan. Fry onion gently till soft. Stir in the rice and mix until coated in the butter, add the wine and let it bubble until it's almost all disappeared.
  2. Pour in half the stock, stir in, then leave to gently cook for 10 mins. Add half of the remaining stock , stir again and cook for 5 more mins. Keep adding stock and cook until the rice is tender.
  3. Peel the skin off the mackerel and flake. Stir into the rice with the spring onion and spinach, then cook just until the spinach has wilted slightly and serve straight away

Further Information

Yield 4