John Myers
Contents
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Ingredients
Risotto:
- 350 g Arborio risotto rice
- 1 liter Vegetable broth
- 1 shot Wine
- 1 Diced shallot
- 1 toe Garlic
- 30 g Butter
- 30 g Parmesan
- 1 Can Saffron threads
- Salt and pepper
Sole:
- 4 Fresh sole fish cut
- Tarragon
- Parsley
- Chives
- Basil
- 50 g Chopped walnuts
- 2 El Flour
- Salt and pepper
Instructions
- For the risotto, finely dice the shallot and garlic, then fry the risotto in a little butter and deglaze with the wine.
- Bring the vegetable stock to the boil. Then add the saffron and gradually the boiling broth until the rice has the desired consistency. Season with salt and pepper, stir in butter and Parmesan and serve.
- Briefly toast the walnuts in a little butter then stir in the chopped herbs. Roll the fish in flour, then season with salt and slowly fry in a little oil. Then turn in herbs and serve with the risotto.
Nutrition
Serving: 100gCalories: 152kcalCarbohydrates: 20.9gProtein: 3.3gFat: 6g
