Mackerel and beetroot pearl barley risotto

Heart outline Heart 2 people Clock graphic 45 Min Cutlery circle Serves 4-6


  • 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

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.

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