Baked Farro Risotto Recipe

Name: Baked Farro Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Medium Onion, Finely Chopped; 2 whole Large Garlic Cloves, Finely Minced; 2 cups Packed Spinach Leaves; 1-1/2 cup Farro, Washed And Drained; 1-1/4 teaspoon Herbes De Provence; 1/2 teaspoons Salt; 1/4 teaspoons Ground Black Pepper; 1 cup Hand-crushed Canned Whole Tomatoes; 2-1/2 cups Low Sodium Chicken Or Vegetable Broth; 1-1/4 cup Shredded Parmesan Cheese, Divided Use

Servings: persons

2 Tablespoons Olive Oil
1 whole Medium Onion, Finely Chopped
2 whole Large Garlic Cloves, Finely Minced
2 cups Packed Spinach Leaves
1-1/2 cup Farro, Washed And Drained
1-1/4 teaspoon Herbes De Provence
1/2 teaspoons Salt
1/4 teaspoons Ground Black Pepper
1 cup Hand-crushed Canned Whole Tomatoes
2-1/2 cups Low Sodium Chicken Or Vegetable Broth
1-1/4 cup Shredded Parmesan Cheese, Divided Use

1
Preheat oven to 400 degrees F. Position oven rack to the center of the oven.
2
Spray a 2-quart baking dish with nonstick cooking spray. Set aside. (I used a CorningWare French White 2-1/2-quart round baking dish with a glass lid.)
3
Heat a large skillet over medium-high heat until hot, but not smoking. Add about 2 tablespoons olive oil to the skillet and then add the onions. Let onions cook, stirring frequently, until soft and translucent, about 2 minutes. Add the garlic and let cook until fragrant, about 30 seconds. Add the spinach. Cook until spinach wilts down, stirring frequently, about 2 minutes. Add the farro, Herbes de Provence, salt and pepper. Cook for a few seconds, until the Herbes de Provence begins to get fragrant. Add the tomatoes and broth or water. When mixture comes to a boil, remove from heat. Transfer to prepared baking dish. Stir in 3/4 cup of the Parmesan cheese. Cover with lid or aluminum foil if you don't have a lid. Bake for 45 minutes.
4
Uncover and sprinkle with additional 1/4 to 1/2 cup (to your preference) of Parmesan cheese. Adjust oven to broil. Broil until Parmesan cheese melts and is lightly browned, about 1 to 2 minutes.
5
This dish can be made the night before and it reheats nicely in the microwave.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Medium Onion, Finely Chopped, 2 whole Large Garlic Cloves, Finely Minced, 2 cups Packed Spinach Leaves, and more.

Yes, Baked Farro Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Farro Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions