Tomato Risotto with Herbed Sole

Preparation/cooking time: ca. 45m

For 4 people

Nutritional Information

Contains 502 Kcal


  • 700 g puréed tomatoes
  • 3 dl water
  • 250 g risotto rice
  • 1 onion, finely chopped
  • 2 dl white wine
  • 1 sprig tarragon
  • 0.5 tsp. salt
  • a little white pepper
  • a little butter
  • 2 tsp. lemon juice
  • 3 tbsp. herbs, z.B. Dill, Kerbel und Estragon, fein geschnitten
  • 8 sole fillets (MSC) (approx. 80 g each)

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  • Bring the tomatoes and water to the boil. Heat the butter, sauté the onion, add the rice and sauté until translucent, stirring constantly. Add the wine and reduce completely. Add the tarragon, gradually pour in the hot tomato liquid stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times, season. Simmer for approx. 25 mins. until the rice is creamy and al dente. Remove the tarragon, stir in the butter.
  • Drizzle the lemon juice over the fish fillets, season. Scatter the herbs over the shiny silver side, roll up the fillets. Grease a steaming basket with butter, place into a wide pan, fill with water until it is just below the bottom of the basket. Place the fish rolls in the basket, in batches, cover and bring to the boil, cook over a low heat for approx. 6 mins., arrange on top of the risotto.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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