Shallot
Olive oil
Garlic
Red pepper
Mushrooms
Spice mix (paella mix or paprika based)
Risotto rice
Veg stock
Tomatoes
Spinach
Tinned mackerel
1. Sweat chopped shallot (or onion, or leek) in olive oil.
2. Add chopped pepper and mushrooms and a clove of crushed garlic, sautee for a few minutes.
3. Add risotto rice (a small handful per person), a little spice mix and stir until all grains of rice are coated.
4. Add veg stock to cover and simmer gently. Add more stock if it's going too dry.
5. Add chopped fresh tomatoes, or a tin of chopped tomatoes, simmer.
6. When the rice is nearly done - after about 12-15 minutes - taste it - if it's still chalky in the middle it needs a couple more minutes.
7. Layer a handful of spinach over the top and allow to wilt for a couple of minutes. The stir in.
8. Add a tin of mackerel in tomato sauce, stir in gently - you don't want to break the fish up completely.
9. Leave to cook on low for a couple of minutes. rest to allow the rest of the liquid to absorb.
10. Serve, scoff, gloat ... with a good grinding of black pepper.
