Baked Farro Risotto
Ingredients
The base
-
2
tablespoons
extra virgin olive oil
-
1
medium
onion
-
1 ½
cups
uncooked semi-pearled farro
-
1
cup
tomato sauce
-
2 ½
cups
vegetable broth or water
The toppings
-
1 ¼
cups
freshly grated Parmesan
-
1
tablespoon
fresh oregano, chopped
-
1
lemon
zest
Seasoning
-
to taste
fine grain sea salt
Instructions
- Preheat the oven to 400°F (205°C) and prepare a baking dish with olive oil and lemon zest.
- In a saucepan, heat olive oil, add onion and salt, and cook until the onion is translucent.
- Add farro to the saucepan, stir to coat, and cook for a couple more minutes.
- Stir in tomato sauce and vegetable broth, bring to a simmer, then remove from heat.
- Mix in about three-quarters of the Parmesan cheese and adjust seasoning if necessary.
- Transfer the mixture to the baking dish, cover with foil, and bake for about 45 minutes.
- Uncover in the last few minutes to brown the top if desired.
- Serve with remaining cheese, fresh oregano, and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
20mg
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