Mackerel and Spinach Risotto

25-30 mins
? 2-3 portions

1 medium onion
1 clove of garlic
300 g risotto rice
500 – 700 ml vegetable / fish stock
2 smoked mackerel fillets (one package)
2 handful spinach
Parmesan / Cheddar cheese

Chop onion and garlic and fry in olive oil until soft in a medium pot. Add rice, fry for 1 min and add bigger splash of stock. Keep stirring frequently and every time the water is gone, add more until the rice is nearly done. Meanwhile, cut or tear the mackerel into small pieces, add to the pot and mix so the mackerel warms up. Through in the spinach and mix. Take of the heat and cover with lid for 2 mins for the spinach to warm up. You can add cheese now or just to serve (up to everyone’s taste and available ingredients).

Price: £4 (based on Sainsbury’s prices)
Notes: The base for every risotto is onions, garlic, risotto rice and stock. I use veggie stock most of the time because I make it myself but you can use stock cubes or combine. You can then add whatever you fancy. Here are some tips for flavours:
Butternut squash and bacon
Chicken, mushrooms and spring onions
Brussel sprouts and cheese
Mushroom and spinach, …
Be creative or google what flavours go together.:-)

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