Mackerel Spinach Risotto
4 Weight Watchers points per serving
Servings Prep Time
6 5minutes
Cook Time
15minutes
Servings Prep Time
6 5minutes
Cook Time
15minutes
Ingredients
Instructions
ACT I
  1. Heat butter in pressure cooker pot on medium with the lid off. Add garlic slices and sauté until slightly browned, about 2 minutes. I probably don’t need to tell you, but the smell was AMAZING. When is Axe going to come out with a Roasted Garlic body wash?
  2. Add rice and dill to the pot, stirring constantly to ensure that the butter fully coats the rice. Scrape frequently to prevent the rice from burning to the bottom of the pot. Cook for about a minute.
  3. Add chardonnay to deglaze the pot. Cook, stirring frequently, until the wine is just about fully absorbed.
  4. Add stock to the pot and scrape the bottom thoroughly to release any stuck bits of rice.
  5. IMPORTANT: The pressure should build up in about a minute, but don’t wait until the valve on the pressure cooker starts rocking. If the rice isn’t fully cooked at the end of the cook time, it’s perfectly okay to reseal the pressure cooker and cook some more. But, depending on the pressure cooker, the valve might not start rocking to release steam for several minutes, which will mean overcooked (possibly burned) rice.
  6. Seal the pressure cooker lid and raise the heat to high. Set the timer to 7 minutes.
ACT II
  1. While the rice is cooking, remove the mackerel from the can. Scrape off the skin and discard any bones. If you’re picky, use only the white flesh (I liked all of it, so I put the whole thing in). Rub the mackerel between your fingers to detect any pin bones (there won’t be many…mackerel is a pretty easy fish to separate from the bones), and set aside the mackerel.
  2. IMPORTANT: never spray cold water directly on the pressure relief valve of a pressure cooker as it can create a dangerous hot water spray.
  3. As soon as the timer goes off, remove the pressure cooker pot immediately from the heat. Place the pot in the sink, and spray cold water on the lid of the pot, avoiding the pressure relief valve. Gently try to release the lid. If it’s still secure, spray some more cold water on the lid and try again.
ACT III
  1. Place pressure cooker pot back on the stove and raise heat to medium. Stir salt into the rice and adjust if needed. Stir spinach leaves into the rice.
  2. Continuing stirring the spinach until it is just wilted.
  3. Add mackerel chunks to the pot. Stir thoroughly to ensure an even distribution of spinach and mackerel. Serve immediately.