Grilled Mackerel with Keto Risotto!

For the risotto, finely chop chestnut mushrooms and crush a couple of cloves of garlic.

Fry until soft in some butter or olive oil, add in a small handful of pinenuts, stir in a large tablespoon of full fat creme fraiche and some freshly grated parmesan. Simmer for a few minutes to reduce down until it has a thick creamy consistency.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s