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Baked Tomato Farro Risotto

Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
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.