Smoked Mackerel & Lemon Risotto With Pea Shoots (DF)

Boil a kettle

Peel and finely dice the brown onion[s]

Dissolve the vegetable stock mix in 500ml [1.4L] boiled water and stir in the single soya – this is your creamy stock

Heat a large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4-6 min or until softened but not browned

Once the onion has softened, stir the arborio rice into the pan, making sure the grains of rice are coated in oil

Add the Chinese rice wine and cook for a further 30 secs or until it has evaporated

Reduce the heat to medium-low

Add 1/3 of the creamy stock and stir continuously with a wooden spoon until it has absorbed into the rice

Continue to add the remaining creamy stock, a ladle at a time, stirring more or less continuously for 25-30 min, until all the stock is absorbed and the rice is cooked – this is your risotto

While the risotto is cooking, cut the lemon[s] in half

Peel the skin off the smoked mackerel and discard

Tear the smoked mackerel into small, rough pieces (watch out for small bones!)

Once all the stock has been absorbed, add the smoked mackerel pieces to the pan and stir everything together

Remove the pan from the heat and stir in the juice of 1/2 [1] lemon

Season very generously with pepper (use much more than you normally would!) – this is your dairy-free smoked mackerel & lemon risotto

Cut the remaining lemon into wedges