Lemon Sole With Tomato Olive Risotto
Ingredients
- Four 6-ounce lemon sole fillets
- 1 teaspoon thyme leaves
- Salt and freshly ground pepper
- 1/4 cup balsamic vinegar
- 6 1/2 cups chicken stock
- 1 teaspoon tomato paste
- 3 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter
- 1/4 cup chopped Gaeta olives
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup freshly grated Parmesan
- 1 ounce baby arugula leaves
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