Lemon Sole With Tomato-Olive Risotto

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Four 6-ounce lemon sole fillets

1 teaspoon thyme leaves

Salt and freshly ground pepper

1/4 cup balsamic vinegar

6 1/2 cups chicken stock

1 teaspoon tomato paste

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 cup arborio rice

1/2 cup dry white wine

3 tablespoons unsalted butter

1/4 cup chopped Gaeta olives

1/4 cup chopped sun-dried tomatoes

1/4 cup freshly grated Parmesan

1 ounce baby arugula leaves

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