Heat the butter in a large frying pan. Tip in the onion, and fry gently for 5 minutes until it’s softened. Stir in the rice and mix until it’s all coated in the butter.
Pour in the wine and let it bubble until it’s almost disappeared.
Pour in half the stock. Give it a good stir, then leave it to gently cook for 10 minutes. Add half of the remaining stock, stir again and cook for another 5 minutes. Keep adding stock and cooking until the rice the whole mixture is tender.
Peel the skin off the mackerel, remove any bones and flake. Stir into the rice with the spring onions and spinach. Cook just until the spinach has wilted slightly. Serve and enjoy.
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