Adapted from Paige Adams
4 servings | $8.98 | $2.25 per serving
No constant stirring with this recipe, unlike the stovetop version of risotto! Made with canned tomatoes and other common pantry ingredients, it moves the simmering from the stove to the oven. Barley can be substituted for farro. Eat as a main course alongside a salad for a complete meal.
The Last Bite is brought to you by Rio Grande Credit Union and highlights recipes on a budget. Costs are estimated using online budget calculators or based on purchases for edible’s test kitchen.
Baked Tomato Farro Risotto
Servings: 4
Ingredients
- 2 tablespoons olive oil ($0.90)
- 1 small white onion, chopped ($0.89)
- 2 garlic cloves, minced ($0.16)
- 1 teaspoon kosher salt ($0.03)
- 1/2 teaspoon black pepper ($0.02)
- 1/4 teaspoon red pepper flakes ($0.07)
- 1 1/2 cups pearled farro ($1.80)
- 1/2 cup dry white wine ($1.28)
- 1 28- ounce can diced tomatoes ($1.89)
- 2 cups low-sodium vegetable broth ($0.95)
- 1/4 cup grated parmesan, plus more for serving ($0.90)
- 1 tablespoon chopped parsley, for serving ($0.09)
Instructions
- Preheat oven to 400°F.
- Heat olive oil over medium-high heat in a large ovenproof saucepan or dutch oven. Sauté the onions until they turn soft and translucent, about 4–5 minutes. Add garlic, salt, pepper, and red pepper flakes, cooking until fragrant, about 30 seconds. Stir in farro and cook for 1 minute. Add wine, letting it bubble until the farro absorbs it.
- Add tomatoes and vegetable broth and bring to a boil. Cover the saucepan with a lid and transfer to the oven.
- Bake for 40–45 minutes, until the farro is tender. After baking, stir the farro to fluff it up. Taste the farro and adjust the salt or pepper to your liking. Stir in the parmesan and parsley, and top with more parmesan to serve.
