WHAT TO EAT TONIGHT

Risotto with smoked mackerel, peas and lemon

Don’t have time to stand and stir? Try this easy oven-bake risotto

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Added on

Don’t have time to stand and stir? Try this easy oven-bake risotto

Posted

  • SERVES 2
  • PREPARATION TIME 10 minutes
  • COOKING TIME 30 minutes
  • 1 tbsp olive oil
  • 1 small onion, grated
  • 300g risotto rice
  • 50ml dry sherry (dry vermouth or white wine also works well)
  • ½ tsp sea salt
  • 70g frozen peas
  • Finely grated zest of ½ lemon and lemon juice, to taste
  • 2 tbsp unsalted butter
  • 1 fat garlic clove, crushed
  • 800ml fish stock/broth (good-quality stock cube or bouillon is fine), plus a splash extra if needed
  • 1 tsp hot smoked paprika
  • 2 smoked mackerel fillets, skin removed and flaked
  • 3 tbsp crème fraîche
  • 2 tbsp chopped dill
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. Place the olive oil and butter in a 30cm x 20cm roasting tray and transfer to the oven for two to three minutes to melt. Add the onion and garlic, toss well to coat in the oil and bake for five minutes to soften.
  3. Add the rice to the tray, stir to coat in the buttery oil, then add the stock, sherry, paprika and salt. Cover tightly with foil and bake for 15 minutes.
  4. Stir in the mackerel, peas and crème fraîche. Add a splash more stock if the rice is looking a little dry, recover with foil and bake for a further five minutes. Stir in the lemon zest and juice (to taste) and dill and serve immediately.

Recipe extracted from Roasting Tray Magic

Recipe extracted from Roasting Tray Magic

Roasting Tray Magic: One Tin, One Meal, No fuss! by Sue Quinn

Published by Quadrille

£ 14.99

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Tagged in:
Rice
Fish
winter recipes

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