How To Make Smoked Mackerel Risotto
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Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup white wine
- 1 smoked mackerel fillet, flaked
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large saucepan, heat the vegetable broth and keep it warm over low heat.
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In another large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until translucent.
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Add the Arborio rice to the saucepan and stir to coat the rice with the butter and onion mixture.
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Pour in the white wine and stir until the wine is absorbed by the rice.
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Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
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Continue this process until the rice is cooked al dente, about 20-25 minutes.
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Stir in the flaked smoked mackerel and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
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Remove from heat and let the risotto rest for a few minutes before serving.
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Serve the smoked mackerel risotto in bowls, garnished with freshly chopped parsley.
Nutrition
- Calories : 380kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 45mg
- Sodium : 1200mg
- Total Carbohydrates : 45g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 20g
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