Smoked Fish Risotto
Smoked Fish Risotto



  • 1 tbsp butter
  • 1 chopped onion
  • 250g arborio rice
  • 100ml white wine
  • 1 litre veg stock
  • 250g smoked mackerel
  • 2 sliced spring onions
  • 100g spinach leaves
  • Heat the butter in a frying pan and fry the onion until softened. Stir in the rice, mix well to coat, then pour in the wine and bubble until almost evaporated. Pour in half the stock and stir well, then gently cook for 10 mins. Add half the remaining stock, stir again and cook for 5 mins, then keep adding the stock and cooking until the rice is tender and creamy with a little bite.
  • Flake the mackerel fillets and discard the skin. Stir into the rice with the spinach and spring onions, then cook until the spinach has just wilted. Serve immediately, and enjoy.
20 mins
4 serving

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