Baked Tomato Farro Risotto

Baked Tomato Farro Risotto

It’s not unusual for me to spend hours on my grocery list. That’s part of my normal routine every week.

That planning time comes with being a food blogger, but I think shopping has become very complicated for all of us.

I haven’t been to the grocery in 2 weeks. And in a typical week I would go three times—that’s not an exaggeration.

Baked Tomato Farro Risotto

On that last trip, I was at the store when it opened at 6am.

I’m a morning person, so I’d seen it before in the early hours, and that day there was a crowd.

My goal was to fully stock up on pantry items like canned goods and grains.

Now my shopping has gone online where it is a test of patience and creativity.

In those glass half-full moments, I like to think of it as the ultimate pantry challenge. 

Aren’t we all trying to stay positive?

Baked Tomato Farro Risotto

I always keep a supply of canned tomatoes at home no matter the circumstances. They are so simple to turn into a sauce for pasta or pizza or a hearty soup.

From crushed to diced to whole, I like the big 28-ounce cans. Having them stacked up in my cupboard feels like my food security blanket.

Grains also have a permanent spot in my kitchen. Just like tomatoes, I find that barley, quinoa and any rice can easily become a meal.

Now I’ve been using them together.

How To Make Baked Tomato Farro Risotto

A few months back I stopped making risotto the traditional way. Instead of stirring in cup after cup of broth, I let the oven do the work.

And that’s what has brought risotto back into my life. Baking risotto lets me multitask!

To make this baked tomato farro risotto, I start by sautéing onions in olive oil. Then I add fragrant minced garlic and red pepper flakes.

After I stir in the grains, I give it a splash of dry white wine that takes seconds to absorb and bubble away. 

Baked Tomato Farro Risotto

Then it’s time for the can of tomatoes. I use diced because I like ending up with chunks of tomatoes in the farro.

The tomatoes don’t have enough liquid on their own for the grains, so I also pour in a couple cups of veggie broth.

I bring the mixture to a boil and then put a lid on the pot and let it finish cooking in the oven.

Once the grains are tender, I fold in grated Parmesan. 


Baked Tomato Farro Risotto

Baked Tomato Farro Risotto
  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 45-50 minutes
  • Yield: Serves 4 1x


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.


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