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Baked Tomato Farro Risotto

Baked Tomato Farro Risotto

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 45-50 minutes
  • Yield: Serves 4 1x

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.

Ingredients

  • 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
  • 11/2 cups farro
  • 1/2 cup dry white wine
  • 128 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

Instructions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Stir in the farro and cook for 1 minute. Pour in the wine, letting it bubble and be absorbed by the farro.
  4. Add the tomatoes and vegetable broth and bring to a boil. Cover the saucepan with a lid and transfer to the oven. 
  5. Bake for 30-35 minutes until the farro is tender. Stir in grated Parmesan and parsley. Top with grated Parmesan before serving.
  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 45-50 minutes
  • Yield: Serves 4 1x