This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Mackerel and beetroot pearl barley risotto
45 Min Serves 4-6
Ingredients
- 1½ tbsp olive oil or cold-pressed rapeseed oil
- 2 leeks, chopped
- 1 carrot, peeled and finely chopped
- Salt and black pepper
- 4 garlic cloves, crushed
- 400g pearl barley, rinsed
- 1 tbsp fresh thyme leaves
- 1.2l vegetable stock
- 400ml boiling water
- 2 x 110g tins of John West Smoked Irish Peppered Mackerel Fillets
- 2 cooked beetroots, diced
- 100g fresh rocket
To Serve:
- Parmesan, grated

Smoked Irish Peppered Mackerel Fillets
Peppered, wood-smoked Irish mackerel fillets are a delicious source of natural protein and omega-3. For a light lunch, pair with a cherry tomato and spinach salad.
Step 1
Heat the oil in a pan over a medium heat and cook the leeks and carrot for 7-8 minutes until soft. Season with salt and pepper, add the garlic and cook for one minute longer.
Step 2
Add the barley and stir for 2-3 minutes to toast the grains.
Step 3
Add the thyme, stock and water and simmer for 20-30 minutes until the barley is soft.
Step 4
Flake the mackerel and gently stir into the barley risotto, along with the beetroot and rocket. Divide amongst serving bowls and top with a sprinkling of Parmesan, to serve.
Share this recipe