Smoked mackerel risotto gets a hint of sweetness from garden peas, which is balanced with a squeeze of lemon, dried chilli flakes and dill.
It is a gloriously simple recipe, but a really nutritious and comforting meal that's guaranteed to shake up your risotto game.
Smoked Fish Risotto
That "last meal" thought game is one that many foodies have played from time to time, and whilst my last meal may vary, the core ingredient would not. Mackerel!
Seriously, I love the stuff... I've got recipes for a salt cured mackerel salad, a fantastic Thai choo chee curry with mackerel, and devilled mackerel.
It's not just the fresh stuff, smoked mackerel salad, smoked mackerel potato frittata, and a smoked mackerel pasta all feature on my site.
Smoked mackerel is the star here once again in a fantastic risotto, paired with peas and fresh dill.
Like all of my risotto recipes, it follows the age-old technique of adding a little stock at a time and stirring... whilst taking a sip of wine, which also goes into this recipe.
The lack of cheese leaves this risotto with a beautifully light and open texture. It also makes it a little less "fat-heavy" and calorific, if that is important to you.
Most importantly, it is an absolutely delicious, lighter risotto perfect for a summer's day dinner.
Frequently Asked Questions
What sort of smoked mackerel should I buy?
Smoked mackerel comes in two ways: whole and fillets. I would advise using fillets for this recipe, but for no other reason than convenience.
Can I use peppered mackerel fillets?
Yes, fill your boots, it works really well in this recipe. I cook this dish a lot and freely switch between the plain and peppered mackerel fillets.
How do I remove the fillets from a whole smoked mackerel?
First of all, you should remove the skin by finding a loose corner and pulling; it should come away as a single piece.
Then run a sharp knife down the backbone, and then gently tease the flesh away from the bone.
Why do you add the mackerel at the end of the cooking process?
Smoked mackerel does not need to be cooked.
I just warm the mackerel whilst the risotto is in its final resting phase. This will just take off the chill and help it meld with the creamy risotto.
You may worry about a lack of flavour... Don't!
Just stirring this through at the end makes the whole dish sing of that wonderfully rich and smoky flavour.
Do I have to use arborio rice?
No, you could use any risotto rice. Carnaroli is my personal favourite, but I develop all of my risotto recipes with arborio rice because it is pretty universally available.
No matter the rice that you use, the process remains the same, but the timing and absorption rates vary a little.
Serving Suggestions
Risotto is so often a one-bowl comfort meal for us, and this foxy little smoked mackerel number is no different!
I like a little griddled bread with a risotto dish. I finely slice bread and toast it in a griddle pan and then rub it with a raw garlic clove.
Having said that, my wife almost always insists on some properly buttery garlic bread.
If you like your risotto served with a side salad, I would look at a green salad with a simple vinaigrette, although I would thinly slice some apples and toss them through! Apple and mackerel are a match made in heaven!
Equipment Used
I only name-check brands of equipment if I believe they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section of the recipe.
- Hob/Stovetop.
- 17cm or 7" saucepan.
- 28cm or 11" deep-sided frying pan or skillet.
- Ladle.
- Stirring and serving spoons
- Kitchen knife.
- Chopping board.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Sieve or colander if you need to defrost peas in a rush.
Smoked Mackerel and Pea Risotto Recipe
Ingredients
- 150 g Arborio Rice ¾ Cup
- 500-650 ml Fish Stock 2-2⅔ Cups
- 175 ml White Wine ¾ Cup
- 30 g 2 Tsbp Butter
- 1 Small-Medium Echalion or Banana Shallot 35g
- 2 Garlic Cloves
- 20 g Fresh Dill ¼-⅓ Cup
- ½ teaspoon Dried Chilli Flakes
- 150 g Peas ⅔ Cup (defrosted if frozen)
- 2 Smoked Mackerel Fillets 200-225g Total
- ¾-1 tablespoon Lemon Juice
- Salt (as required)
Instructions
- Heat the stock gently in a 17cm or 7" saucepan and keep it warm throughout the cooking process.
- Cut the shallot in half and then dice it as finely as you can.
- Peel the garlic cloves, and dice them as finely as you can.
- Discard any large stalks from the dill and finely chop the rest.
- Melt the butter in a 28cm or 11" deep skillet or frying pan over a medium heat. When the butter foams, add the shallot, garlic and dried chilli flakes and cook gently for 1-2 minutes.
- Pour in the risotto rice and stir continuously for 3-4 minutes.
- Pour in the wine, again stirring continuously until almost all of the wine has been absorbed/evaporated.
- Add the fish stock little by little, starting with around 50-75ml (⅓ cup) at a time. You can increase the amount of stock added at each time after the first two or three additions.Just like the wine, wait for the stock to almost disappear before adding more; you will have a "milky", starchy residue in the base of the pan before each addition.
- Gently break up the fillets into large 3-4 cm (1½") pieces.
- Once the risotto is nice and creamy and the rice is very nearly cooked, add the peas and the final ladle of stock and cook until the rice is done.
- Stir in the smoked mackerel, dill, and lemon juice (to taste).
- Add a lid, remove the risotto from the heat and allow it to rest for 5 minutes before serving.
J
Friday 10th of October 2025
I never leave reviews on recipes, but, I must give you your flowers. I make this reciepe at least twice a month. It's perfectly simple yet flavourful. Love it!
Sue R
Monday 11th of May 2020
It's strange, we have lots of fresh mackerel here in far north Queensland but the smoked version isn't very cheap. Guess I should crack out the smoker and make some one day, another thing I forget to use! It'd be pretty well to buy wild boar here as per your other recipe. Lots of them running around in the bush and get sent overseas.
Sue R
Monday 18th of May 2020
What do you think of horse? I had horse proscuitto in Switzerland. Didn't enjoy it. I tried out a recipe for making risotto in the pressure cooker this weekend from pressure cook recipes by Amy and Jacky. It was good! It had caramelised onion (I cheated and bought some in a jar) and peas. I'll do that with your mackerel version soon.
Brian Jones
Wednesday 13th of May 2020
It is very much the opposite here, as you may well expect due to the lack of a coastline, you never really know what you take for granted until it is gone. I used to eat mackerel probably once a week in the UK :(
As for boar, that is relatively new to me, I used to buy wild boar sausages or salami in the UK on rare occasions but had never "cooked" with it before I moved here. Now I use it quite often although don't write recipes about it often due to its relative scarcity in places where my website is popular.