Broccoli, mackerel and feta cheese risotto

Sunday, November 1, 2015

I know it sounds odd, but it tastes great!
Enough for four people

1 head of broccoli
1 tin of mackerel (in Brine)
4 anchovies, that were preserved in oil.
75 – 100 gms of Feta cheese
1/3 rd of a packet of gallo rice
3 cloves of garlic
1 red and 1 yellow onion
3 thin slices fresh ginger
3 cups of vegetable stock
25 gms butter
Seasoning to taste with some salt and pepper.

Steam the chopped broccoli on to cook, using vegetable stock instead of water.
Cut the onions finely and fry in vegetable oil, add the finely chopped garlic and finely chopped ginger. Cook until onions are soft. Add the rice and cook with the onions for several minutes, making sure the onions do not burn. Then add several large spoonfuls of stock from the broccoli saucepan. Add the mackerel and finely chopped anchovies making sure that the mackerel is broken into small pieces. Continue cooking and adding stock as it gets absorbed. Before the rice is completely soft, mash the broccoli in the remaining stock and add it all to the  rice. Add the feta cheese, broken into small pieces, and continue cooking until the rice is soft. Add the butter and stir it in gently in until it has melted completely.  Serve and enjoy!