Cooking this baked tomato farro risotto in the oven makes whipping up a batch of this pantry dish easier than the traditional way constantly stirring in broth on the stove.
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 shaved Parmesan 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 soft and translucent, about 3-4 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 grated Parmesan and parsley. Top with grated Parmesan before serving.