Smoked Mackerel Risotto Recipes

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SMOKED MACKEREL RISOTTO



Smoked mackerel risotto image

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

Provided by Good Food team

Categories     Lunch, Main course, Snack, Supper

Time 25m

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 492 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.62 milligram of sodium

SMOKED MUSSELS RISOTTO



Smoked Mussels Risotto image

Provided by Marian Burros

Categories     dinner

Time 4m

Yield 2 servings

Number Of Ingredients 8

3 ounces whole onion or 2 ounces ready-cut onion ( 1/2 cup)
Olive oil spray
4 to 5 cups fish stock, or mixture of fish stock and no-salt-added chicken stock
6 ounces smoked mussels
12 ounces whole yellow or red pepper or 11 ounces ready-cut pepper (2 to 2 1/2 cups)
1 cup Arborio rice
1/4 cup dry white wine
4 tablespoons no-salt-added tomato paste

Steps:

  • Heat nonstick pan while chopping whole onion.
  • Coat pan with olive oil spray and, with heat on medium high, saute onion until it begins to brown.
  • In another pot, heat stock to a simmer.
  • Rinse mussels in strainer under warm water; drain and cut in half.
  • Chop whole pepper, and add to onion when onion has begun to brown. Stir and cook about 2 minutes.
  • Add rice and wine to onion-pepper mixture, and cook over high heat about 1 minute longer, until wine has almost evaporated.
  • Add 1 cup of the stock to the rice mixture, cooking over medium-high heat and stirring occasionally. When liquid has been absorbed, add another cup of stock, along with the tomato paste, stirring well to blend in paste. Continue adding stock and cooking, with occasional stirring, until rice is soft but still firm. With the last cup of stock, add the mussels to the mixture. Do not cook away all the liquid: the mixture should be slightly runny.

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