Like a big warm hug in a bowl, this comforting risotto is perfect on a wet and windy night
Prep:5 mins
Serves 4
1 tbsp butter1 onion, finely chopped250g risotto rice100ml white wine1l vegetable stock1 x 240 pack smoked mackerel2 spring onions, sliced 100g bag fresh spinach
STEP 1Heat 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.STEP 2Pour 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.STEP 3Peel 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.
