Farrotto is a version of risotto. It’s just made with the whole grain farro instead of white rice!
Prep Time: 20 minutes
Serving Size: 1 ¼ cups farrotto + 1 tilapia filet
8 ounces asparagus, trimmed and cut into 1-inch chunks
1 small eggplant, cubed
8 ounces sliced mushrooms
5 sprigs fresh thyme, leaves removed and stems discarded
2 cloves garlic, minced
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
1 tablespoon olive oil, reserve 1 teaspoon
4 cups low sodium, fat free chicken broth
1 ½ cups quick cooking farro
1/3 cup parmesan cheese, reserve 1 tablespoon
4 (4-ounce) tilapia filets
RECIPE COST: $13.12 (to reduce the price of this recipe, omit the tilapia and it will cost just $8.13)
Photo: Farrotto with Roasted Vegetables and Tilapia. PNC Photography, Photographer: Peter Papoulakos.
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