Baked Tomato Farro Risotto
- 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
- 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
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 40-45 minutes
- Total Time: 45-50 minutes
- Yield: Serves 4 1x
Find it online: https://www.lastingredient.com/baked-tomato-farro-risotto/