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.

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