Creamy Smoked Mackerel and Spring Onion Risotto

By | November 1, 2016

I Love risotto. The creamier the better. With added Parmesan. Isn’t everything better with cheese? This one has cream too! Hunky husband makes it really weirdly and cooks the rice in water, like normal rice. Then drains it and adds it later. Apparently, this is how they do it at work, but I’m not entirely sure that it’s a risotto?! So, this is his ingredients, cooked my, normal person, actually is a Risotto way.

You will need:

  • 200g Arborio Ricerisotto ingredients
  • 1 tsp Wholegrain mustard
  • 150g Smoked mackerel
  • 150ml Double Cream
  • 5 Spring Onions, chopped
  • 1 Clove of garlic, finely diced
  • 100g Frozen Corn
  • 100g Frozen peas
  • 2 Vegetable stock cubes
  • Cooking oil

Make up the veg stock, to the packet instructions. This is going to make loads, so I do it in a giant saucepan and use a ladle later. Once it’s all mixed together put it to one side.

Lightly oil a frying pan, and gently fry the onions and garlic for a few minutes, until softened. Add the corn and peas, and again cook for just a few minutes.

Remove the skin from the fish, and crumble it into the pan with your fingers. Then add the rice. Pour in a tbsp. of cooking oil and mix it all together well and stir in the mustard to taste.

Once this is done, start adding your stock. Add a ladleful, and then let it simmer, stirring constantly, until the rice had absorbed all the liquid. Then do it again. Keep going. One at a time. After about 20 minutes of this, you will have a very achy stirrers arm, and you’ll notice it’s starting to take a lot longer for the liquid to absorb. You can stop now. Don’t worry if you still have stock left in your pan.

I’m going to be completely honest here and confess that after about, oh 2 ladles, I get bored, and just start pouring big bits in (cup fills), it still works!!

Once that’s all mixed, add the double cream. This is just to give it a lovely creamy taste, so add as much as you’d like. Leave it to simmer, stirring regularly (swap hands) until it’s a nice thick sauce.

risotto

Grate Parmesan on to the top and enjoy.

Creamy Smoked Mackerel and Spring Onion Risotto

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

serves 2

Creamy Smoked Mackerel and Spring Onion Risotto

Ingredients

  • 200g Arborio Rice
  • 1 tsp Wholegrain mustard
  • 150g Smoked mackerel
  • 150ml Double Cream
  • 5 Spring Onions, chopped
  • 1 Clove of garlic, finely diced
  • 100g Frozen Corn
  • 100g Frozen peas
  • 2 Vegetable stock cubes
  • Cooking oil

Instructions

  1. Make up stock
  2. Fry Onions and garlic for 2 minutes until softened
  3. Add corn and peas, cook for a further 2 minutes
  4. Remove the skin from the fish
  5. Crumble the fish into the pan with the other ingredients and mix together well
  6. Stir in mustard to taste
  7. Add the rice, and a splash of cooking oil, stir together well
  8. Add the stock, a ladle at a time, allow to simmer while stirring until the liquid has absorbed, then add another
  9. Do this for around 20 minutes, until the liquid is taking much long to absorb
  10. Add cream to taste, stir in well, and allow to simmer until it reduces to a thick creamy sauce
  11. Serve with grated Parmasan
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