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Lemon Sole Risotto

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Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Place fillets in lightly-buttered shallow baking dish.
  2. Melt 1 tablespoon butter and mix with 1 tablespoon lemon juice; brush over fillets.
  3. Sprinkle with salt, pepper and parsley.
  4. Broil at 350°F for 5 to 8 minutes, or until fish flakes easily with fork.
  5. Cut in chunks; set aside.
  6. Cook onion in remaining 1 tablespoon butter in large non-stick skillet over medium heat until soft.
  7. Add rice and saffron; stir 2 to 3 minutes.
  8. Add wine and remaining 1 tablespoon lemon juice. Stir until absorbed.
  9. Increase heat to medium high; stir in 1 cup stock.
  10. Cook, uncovered, stirring frequently, until stock is absorbed.
  11. Continue stirring and adding remaining 1 cup stock and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  12. Stir in tomato, cheese and reserved fillets; serve immediately.

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