Preparation Steps

• Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
• Add the arborio rice to the pan and stir for 2-3 minutes until the rice is slightly toasted.
• Begin adding the chicken broth one cup at a time, stirring frequently until each cup is absorbed before adding the next.
• In a separate skillet, cook the tilapia fillets over medium heat with a little olive oil, season with salt, pepper, and dried thyme.
• Once the risotto is creamy and fully cooked, stir in the grated parmesan cheese.
• Serve the tilapia fillets atop the risotto and garnish with fresh thyme, if desired.