Baked Tomato Farro Risotto

5 from 1 vote

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Nothing beats classic Italian comfort food like risotto. This baked farro risotto with canned tomatoes uses pantry ingredients and takes the simmering from the stove to the oven. It’s an easy recipe that doesn’t involve the usual constant stirring.

You can also try this baked lemon risotto recipe.

Baked farro risotto with tomatoes in a bowl.

I’ve always been a fan of risotto, but not cooking it. It’s not that it’s hard to make. What I don’t enjoy is the active work stirring and having to ladle in broth for the grains to slowly absorb. As someone who has mastered the art of multi-tasking when it comes to meal-prep, making traditional risotto cramps my style.

That’s why I’ve changed my approach. I start risotto on the stove, and then bake it the oven. Now it’s a dish that becomes more or less hands-off. Once you make risotto this way, there’s no going back.

The other big change from a classic risotto recipe is my choice of rice. Instead of arborio rice, I use nutritious, wholesome farro, and it becomes farotto.

What is Farro?

Nutty flavor and chewy is the best way to describe the taste and texture. Farro is a whole grain that’s similar to barley. It’s a good source of protein. This ancient grain is often found in Italian cooking.

Besides rice dishes, you can also toss farro in salads and stir it into soups to make them more satisfying and filling. Because it contains wheat, farro is not gluten free.

A Pantry Recipe

I always keep a collection of rice and grains in my pantry. To go with them, I am never without cans of things like beans, veggies, and of course, tomatoes.

Between farro and canned tomatoes, this is the kind of recipe where the majority of the ingredients are things that last for a long time whether on a shelf in the cabinet or in the fridge like a hunk of Parmesan.

Ingredients & Substitutions

Ingredients including farro, canned tomatoes, onions, garlic, spices and broth

This is what you need:

  • Farro isn’t the only grain that you can use for oven risotto. Barley is another great option. They are both hearty grains that keep their shape when they simmer in the oven.
  • Tomatoes: Stirring in a large can of diced tomatoes gives the farro wonderful bites of tomatoes with the juices mixed throughout.
  • Onion: The recipe starts with sautéing onions in olive oil to create a base of flavor.
  • Garlic: Once the onions have had time to cook, then the minced garlic goes in.
  • Seasonings: The risotto is seasoned with the obvious salt and black pepper plus red pepper flakes for a touch of heat.
  • White wine adds acidity and is part of traditional risotto to balance out the richness of the creamy rice and cheese. Even though this is a healthier version, I still add a half-cup of dry white wine to the rice and let it bubble away before adding the rest of the ingredients.
  • Vegetable broth: You can substitute with chicken broth if you don’t mind that the recipe is not vegetarian. No matter the broth, just make sure it is low sodium, so the risotto doesn’t turn out too salty.
  • Parmesan cheese is stirred into the risotto right when the pot comes out of the oven. The heat melts it almost instantly.
  • Olive oil: Use extra-virgin olive oil.
  • Parsley: To finish the risotto with something green and fresh, add chopped parsley.

How To Make Baked Tomato Farro Risotto

  1. Preheat the oven to 400 degrees F.
  2. Heat the olive oil in an ovenproof saucepan or Dutch oven over medium high heat.
  3. Sauté the onions. It will take about 4-5 minutes for them to turn soft and translucent.
  4. Add the minced garlic, red pepper flakes, salt and pepper. The onions will become very fragrant in 30 seconds.
  5. Stir in the farro, so it is completely combined with the onions.
  6. Pour in the white wine. Let it bubble and be absorbed by the grains.
  7. Add the tomatoes and vegetable broth. Bring the mixture to a boil and put a lid on the saucepan.
  8. Bake the risotto for 30-35 minutes until the grains are tender and the liquid has been absorbed.
  9. Stir in the Parmesan and parsley.
  10. To serve, divide the risotto into bowls and top with additional cheese and parsley.
Saute the onions in a dutch oven. Then stir in the garlic and spices.
Stir in the farro. Then pour the tomatoes and broth into the pot.
The finished risotto in a pot. Then with with the Parmesan stirred in.


I like to keep things simple and serve the risotto as a main dish paired with an Arugula Salad with Lemon Vinaigrette or an Italian Chopped Salad.  

And you can also add risotto to your list of go-to side dishes.


Store leftover risotto in the refrigerator in an airtight container up to 3 days. You can warm it in the microwave or on the stove with a little olive oil.

More Farro Recipes

Peach Corn Farro
Lemon Brussels Sprout Farro
Mushroom Tomato Farro
Roasted Carrot Chickpea Farro

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Baked Tomato Farro Risotto

5 from 1 vote
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 4
This baked farro risotto with canned tomatoes uses pantry ingredients and takes the simmering from the stove to the oven. It’s an easy recipe that doesn’t involve constant stirring.


  • 1 tablespoon olive oil
  • 1 small white onion roughly chopped
  • 2 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1-1/2 cups farro
  • 1/2 cup dry white wine
  • 1-28 ounce can diced tomatoes
  • 2 cups low-sodium vegetable broth
  • 1/4 cup grated Parmesan plus more for serving
  • 1 tablespoon chopped parsley for serving


  • Preheat the oven to 400 degrees F.
  • In a large ovenproof saucepan, heat 1 tablespoon olive oil over medium high heat. Sauté the onions until they start to turn soft and translucent, about 4-5 minutes.  Add the garlic, salt, pepper and red pepper flakes cooking until fragrant, about 30 seconds.
  • Stir in the farro and cook for 1 minute. Pour in the wine, letting it bubble and be absorbed by the farro.
  • Add the tomatoes and vegetable broth and bring to a boil. Cover the saucepan with a lid and transfer to the oven. 
  • Bake for 30-35 minutes until the farro is tender. Stir in the Parmesan and parsley. Top with more before serving.


Store leftover risotto in the refrigerator in an airtight container up to 3 days. Warm it in the microwave or on the stove with a little olive oil.


Calories: 401kcal | Carbohydrates: 73g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 986mg | Potassium: 668mg | Fiber: 15g | Sugar: 7g | Vitamin A: 342IU | Vitamin C: 21mg | Calcium: 152mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    This was so delicious!
    And the leftovers made a great cold Greek inspired salad (tomatoes, cucumbers, onion, dill/parsley, feta, lemon).