Name: Garden Pea Risotto with Wild Garlic & Rosemary-grilled Mackerel Fillet
Cook time: 1 h 10 min
Yield: 4
Ingredients: 150g/5oz peas (ideally fresh); 750ml/26fl oz vegetable stock; 4 large mackerel fillets, boneless; 2 tbsp olive oil; 100g/4oz wild garlic, peeled, washed and finely sliced; 4 sprigs of rosemary; 2 banana shallots, peeled and finely diced; 2 cloves of garlic, peeled and minced; 200g/7oz risotto (arborio) rice; 125ml/4½fl oz white wine; 50g/2oz unsalted butter; 2 tbsp cream cheese; 1 lemon, zest and juice

VMG Recipes