Tomato Farro Risotto


Olive Oil

Canned Tomatoes


White Wine



Salt & Pepper Red Pepper Flakes

Vegetable Broth


In a large ovenproof pot, heat olive oil over medium high heat. Sauté the onions until they soften, about 4-5 minutes.

Preheat the oven to 400 degrees F.

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.

Bake for 30-35 minutes until the farro is tender.

Add the tomatoes and vegetable broth and bring to a boil. Cover the pot with a lid and transfer to the oven.

Stir in the Parmesan and parsley.

Tomato Farro Risotto