Smoked mackerel risotto

Submitted - Ben
Views - 421
Serves - 6


Handful of shallots
Half head of celery
500g Risotto rice
300 g smoked mackerel
Greens, e.g. spinach, kale
100ml white wine
Enough stock


Fry onions, garlic and celery in butter.
Add rice.
Add wine.
Add kale.
Add stock slowly.
Add mackerel.


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.

Tip Don't break the fish up too much to begin with - this will ensure it keeps its flaky texture after being stirred.