Farrotto with Roasted Vegetables and Tilapia

How to Make Farrotto with Roasted Vegetables and Tilapia

Farrotto is a version of risotto. It’s just made with the whole grain farro instead of white rice!

20 min prep time

4servings

1 ¼ cups farrotto + 1 tilapia filet

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Preheat the oven to 375 degrees F. Coat a large baking sheet with cooking spray. Set aside.
In a large bowl, toss together the asparagus, eggplant, mushrooms, thyme, garlic, salt (optional), pepper, and all but 1 Tsp. olive oil. Pour the mixture into one layer on the baking sheet. Bake for 40 minutes, stirring occasionally.
While the vegetables are roasting, heat the chicken broth in a saucepan to just a simmer. Then reduce heat to keep warm.
Add 1 Tsp. olive oil to another saucepan over medium heat. Add the farro and sauté for 2-3 minutes to toast.
Add 1/2 cup of hot broth to the farro and stir constantly until the liquid is absorbed. Repeat this process until only 1/2 cup of broth is left. Stir in the last 1/2 cup broth and all but 1 Tbsp. of parmesan cheese.
When the vegetables have roasted for 40 minutes, turn the oven to the broil setting, add tilapia filets to the top of the vegetables, and sprinkle each filet with remaining parmesan cheese.
Broil the fish on top of the vegetables for 6-7 minutes, ensure the cheese does not burn and the fish is just cooked through.
Remove fish from vegetables and set aside. Stir roasted vegetables in to farrotto, then serve the fish on top of farrato.

4 Servings

Ingredients

nonstick cooking spray

asparagus (trimmed and cut into 1-inch chunks)

8 oz

small eggplant (cubed)

white (button) mushrooms (sliced)

8 oz

fresh thyme (leaves removed and stems discarded)

5 sprig

garlic (minced)

2 clove

salt (optional)

1/2 tsp

black pepper

1/4 tsp

olive oil (reserve 1 Tsp.)

1 tbsp

low sodium chicken broth (low-sodium, fat-free)

4 cup

quick cooking farro

1 1/2 cup

Parmesan cheese (reserve 1 Tbsp.)

1/3 cup

tilapia (4-ounce each)