Sole and Seafood Risotto Saffron Recipe

Name: Sole and Seafood Risotto Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Pre-packaged Risotto Ponto Saffron (I Like To Use The Brand: GALLO, 6 Ounce Box); 1/2 pounds, 2-58 ounces, weight Sole Fillet; 1 Tablespoon Butter; 1 Tablespoon Olive Oil; 1 package 250gm Frozen Mixed Seafood.; 3 whole Cherry Tomatoes; 2 pieces Lemon, Rind; 1 stalk Lemon Grass; 6 whole Shallots; 1/2 heads Garlic; 1/2 teaspoons Oysters Sauce; 1/4 cubes Chicken Bouillon, Mashed; 1/2 teaspoons Sugar; 1 Tablespoon Olive Oil

Servings: persons

1 box Pre-packaged Risotto Ponto Saffron (I Like To Use The Brand: GALLO, 6 Ounce Box)
1/2 pounds, 2-58 ounces, weight Sole Fillet
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 package 250gm Frozen Mixed Seafood.
3 whole Cherry Tomatoes
2 pieces Lemon, Rind
1 stalk Lemon Grass
6 whole Shallots
1/2 heads Garlic
1/2 teaspoons Oysters Sauce
1/4 cubes Chicken Bouillon, Mashed
1/2 teaspoons Sugar
1 Tablespoon Olive Oil

1
Preparation for sauce: Dice lemon grass, slice shallots and garlic and then pound till very fine using a pestle and mortar.
2
Add oyster sauce, chicken bouillon cube and sugar and mix well.
3
Scoop up 1 table spoon of the mixture and marinate the sole fillet for about 15 minutes.
4
Heat sauce pan with oil and add balance of mixture and saute till fragrant.
5
Turn off heat.
6
Side the pan aside.
7
Preparation of the dish: Just follow the instructions on the risotto box.
8
Have the risotto cooked and set aside.
9
Preparation of the sole fillet and seafood: Cut sole into 1 inch by 2 inch pieces.
10
Brush small amount of butter on frying pan and brown each side of the sole about 3 minutes a side and then set them aside on a plate.
11
Heat olive oil and add lemon grass sauce, add mixed seafood and stir fry for 3 minutes.
12
Add in cooked risotto and mix well.
13
Finally add the cooked sole fillet and transfer to serving plate and decorate the plate with cherry tomato and lemon rind.
14
I serve this with a bowl of mint leaves and egg soup and freshly baked baguettes.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 box Pre-packaged Risotto Ponto Saffron (I Like To Use The Brand: GALLO, 6 Ounce Box), 1/2 pounds, 2-58 ounces, weight Sole Fillet, 1 Tablespoon Butter, 1 Tablespoon Olive Oil, and more.

Yes, Sole and Seafood Risotto Saffron falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sole and Seafood Risotto Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions