Mackerel with squash risotto and broccoli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 391.4
  • Total Fat: 15.2 g
  • Cholesterol: 56.3 mg
  • Sodium: 1,026.8 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 23.4 g

View full nutritional breakdown of Mackerel with squash risotto and broccoli calories by ingredient


Good for vitamin A Good for vitamin A
Number of Servings: 4


    Vegetable broth, 4 cup
    White Wine, 2 fl oz
    Olive Oil, 1 tsp
    Nutmeg, ground, 1 tsp
    Butternut Squash, 0.75 cup, cubes
    Garlic, 1 clove minced
    Kale, 0.75 cup, chopped
    Jerusalem artichoke, 50g
    Arborio rice, 0.6 cup
    Leeks, 1 leek sliced

    Broccoli, flowerets, 280g

    Fresh mackerel, 300g, aka 2 filets of 150g


To peel the butternut squash, put it in a pot with an inch of water, bring to a boil, cover, then simmer for 5 minutes; let cool, then just peel with a vegetable peeler.

Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.

Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside.

Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.

Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.

Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.

Add pinch of nutmeg. Adjust seasoning to taste. Serve immediately.

Number of Servings: 4

Serve with lightly steamed broccoli.

Number of Servings: 4

Recipe submitted by SparkPeople user PIXCELINE.