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.


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


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.