Farro is one of the more trendy grains, but we hope it sticks around for a while. Its chewy nuttiness pairs well with a multitude of flavors.
Keep this dish simple with mozzarella, Parmesan and tomatoes, then customize it to your own tastes and get creative in the kitchen.
Baked cheesy farro risotto recipe
Recipe adapted from 101 Cookbooks
- 2 tablespoons extra-virgin olive oil, plus more to coat the baking dish
- 1 medium onion, finely diced
- Kosher salt
- 1-1/2 cups uncooked semi-pearl farro
- 1 cup tomato sauce
- 2-1/2 cups vegetable or chicken broth
- 1-1/4 cups freshly grated Parmesan cheese
- 1 cup fresh mozzarella cheese, cut into 1/2-inch slices
- 1 tablespoon fresh basil, chopped
- Preheat the oven to 400 degrees F. Coat olive oil on all sides of an 8 x 8-inch baking dish.
- In a large saucepan over medium-high heat, combine the olive oil, onion and a couple pinches of kosher salt. Cook the onions until they become translucent, approximately 5 minutes.
- Add the farro, stir until well-coated and cook for another minute or two. Stir in the tomato sauce and the vegetable or chicken broth.
- Bring just to a simmer, remove from heat and stir in about 3/4 of the Parmesan cheese. Taste a bit of the vegetable broth and add more seasoning if needed.
- Transfer to the prepared baking dish, cover with foil, poke a few slits in the foil and bake for about 45 minutes or until the grains are fully cooked.
- Remove the foil and top with the mozzarella cheese. Bake for another 5-10 minutes or until the cheese is melted and golden in color; sprinkle with the remaining Parmesan cheese and fresh basil.
More risotto recipes
Lemon ricotta risotto
Mushroom and walnut risotto