Stuffed Sole Fillets and Roasted Vegetable Risotto

Ingredients

• Sole: 2-4 servings of the sole stuffed with scallops and crab, I used the 4.5 oz serving size
• Water OR your choice of wine, according to the package directions
• Risotto: 2 cups of sliced mushrooms (about 8-10)
• 12-16 stalks of asparagus- woody stems removed, then cut into bite sized pieces
• 2 cloves garlic- minced and divided
• 2 Tbs olive oil- divided
• Salt and pepper
• 4 Tbs butter- divided
• ½ cup chopped onion
• 1 cup arborio rice
• 3 cups hot chicken broth or stock
• 1/3 cup grated parmigiano reggiano + extra shavings to garnish
• ¼ cup heavy cream

Instructions

1. Pre-heat oven to 375 degrees. Unwrap the stuffed sole, and place on a greased baking sheet. Then add the water or wine around the pieces of sole. Place directly in the oven and bake for 30-40 minutes, or according to package directions.
2. Place the sliced mushrooms, cut asparagus, and 1 clove of the minced garlic on a sheet pan. Drizzle with 1 Tbs of the olive oil, and sprinkle with salt and pepper. Cook in the oven with the fish, but on separate pans, at 375 degrees for 8-10 minutes, tossing about half way through. Set aside once cooked, but leave the fish in to finish cooking.
3. While the vegetables are cooking, place a medium pot over medium-high heat and add the remaining 1 Tbs olive oil, 2 Tbs of the butter, onions, and remaining garlic. Sauté these for about 2 minutes, stirring frequently. Add the rice and continue to stir for another minute or so.
4. Add 1 cup of the hot broth to the rice, raise heat to high for a minute to reach a boil. Reduce heat back to medium-high or medium, to maintain the boil. Frequently stir the rice to prevent sticking. Once most of the liquid has been absorbed add another cup of the hot broth. Continue stirring. Repeat with the last cup of hot broth once most of that liquid has been absorbed. Continue cooking until the last cup of broth has cooked in and the rice is tender. You can taste the rice to test for tenderness, if it’s not done yet, reduce the heat and cover with a lid for a few minutes. Stir occasionally so it doesn’t stick to the pot.
5. Once the last cup of broth has been absorbed by the rice and the rice is tender, reduce the heat to low and stir in the heavy cream. Stir until fully combined, then remove the pot from the heat. Fold in the 1/3 cup of grated parmigiano reggiano cheese and the vegetables, and a pinch or two of salt and pepper. Reserve about 1/2 cup of the vegetables to top each serving of risotto. Set aside.
6. In a small pot, brown the remaining 2 Tbs of butter, by letting the butter melt over medium-high heat and sliding the pot back and forth on the burner as the butter gets foamy, and then the starts to turn a golden brown. Remove from heat.
7. Serve everything while still hot. Plate a portion of fish with about ½ cup of risotto on the side. Garnish each serving of risotto with a few of the remaining roasted vegetables, a couple shavings of the cheese, and drizzle browned butter over the risotto and the fish. Squeeze a bit of lemon over the fish if desired.