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, diced
- 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.
Keywords: farro risotto, baked farro
This was so delicious!
And the leftovers made a great cold Greek inspired salad (tomatoes, cucumbers, onion, dill/parsley, feta, lemon).
That’s such a creative way to serve the leftovers!