Fry the finely chopped onion in the butter for 5 mins, until soft.
Add rice and stir well. Pour in wine and cook for 2-3 mins.
Add stock in stages, cover and simmer until the rice is cooked.
Add the skinned, flaked mackerel, the sliced spring onions and the spinach.
Warm through until the spinach has wilted. Season to taste and serve
A simple supper that goes well with warm crusty bread and a crisp green salad
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