Description
This baked farro risotto with canned tomatoes uses pantry ingredients and takes the simmering from the stove to the oven. It’s an easy recipe that doesn’t involve constant stirring.
Ingredients
Scale
- 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 more 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 they start to turn soft and translucent, about 4-5 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 the Parmesan and parsley. Top with more before serving.
Notes
Store leftover risotto in the refrigerator in an airtight container up to 3 days. Warm it in the microwave or on the stove with a little olive oil.
Nutrition
- Serving Size:
- Calories: 368
- Sugar: 10.6 g
- Sodium: 1203.1 mg
- Fat: 5.4 g
- Carbohydrates: 65.6 g
- Fiber: 7.6 g
- Protein: 13.6 g
- Cholesterol: 3.6 mg
Keywords: farro risotto, baked farro