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.
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.