Creamy Mackerel Risotto

Servings

2-3

Prep Time

15 minutes

Difficulty

Intermediate

Ingredients

1 can King Oscar Mackerel Fillets in Olive Oil, reserve oil
4 cups vegetable broth
2 tbsp olive oil
1 small onion, diced
1 cup arborio rice
8 asparagus spears, cut into bite-sized pieces
1/2 cup frozen peas
1 tsp fresh thyme leaves
1 tsp salt
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese

Risotto is already a labor of love, and mackerel makes it worth every stir. Tender fillets fold into creamy arborio rice with asparagus, peas, fresh thyme, and Parmesan for a Mediterranean-inspired bowl of comfort.

Instructions

Heat pan over medium-high heat, add 2 tbsp olive oil and onion. Cook until just tender.
Stir rice in with onion and cook for 2 minutes.
Gradually add vegetable broth, 1/2 cup at a time, stirring constantly and waiting until broth is fully absorbed before adding next 1/2 cup of broth.
When risotto has absorbed about 3 cups of broth, add asparagus and peas. Continue cooking and adding broth for about 15 more minutes. During last 5 minutes of cooking, add thyme, salt, and pepper.
Remove from heat when rice is tender, but still firm. Stir in mackerel and Parmesan cheese.
For extra flavor, drizzle some reserved oil over risotto just before serving.