Smoked mackerel risotto

Like a big warm hug in a bowl, this comforting risotto is perfect on a wet and windy night

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 492
  • fat 7g
  • saturates 5g
  • carbs 23g
  • sugars 5g
  • fibre 3g
  • protein 18g
  • salt 1.62g


  • 1 tbsp butter
  • 1 onion, finely chopped
  • 250g risotto rice
  • 100ml white wine
  • 1l vegetable stock
  • 1 x 240 pack smoked mackerel
  • 2 spring onions, sliced
  • 100g bag fresh spinach


Don’t break the fish up too much to begin with – this will ensure it keeps its flaky texture after being stirred.Got leftovers?
Make risotto cakes: These cakes make a delicious light supper when served hot with salad. Make double the amount of risotto, then reserve half and leave to cool in the fridge. Shape into 8 small patties with your hands, dip into beaten egg, then into breadcrumbs, and fry in a little oil until golden all over. Great with a spoonful of horseradish sauce.


  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.

  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.

  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.

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