Farrotto with Roasted Vegetables and Tilapia

Ingredients (13)

• 8 oz asparagus trimmed and cut into 1-inch chunks
• 1 small eggplant cubed
• 8 oz white (button) mushrooms sliced
• 5 sprig fresh thyme leaves removed and stems discarded
• 2 clove garlic minced
• 0.5 tsp salt optional
• 0.25 tsp black pepper
• 1 tbsp olive oil reserve 1 Tsp.
• 4 cup low sodium chicken broth low-sodium, fat-free
• 1 nonstick cooking spray
• 1.5 cup quick cooking farro
• 0.33 cup Parmesan cheese reserve 1 Tbsp.
• 4 tilapia 4-ounce each