Baked Farro Risotto
- 2 tablespoons extra virgin olive oil, plus more for the baking pan & drizzling
- zest of one lemon
- 1 medium onion
- fine grain sea salt
- 1 1/2 cups / 10.5 oz / 300 g uncooked semi-pearled farro
- 1 cup / 8 oz / 225 g tomato sauce*
- 2 1/2 cups / 600 ml good-tasting vegetable broth or water
- 1 1/4 cups / 2 oz / 60g freshly grated Parmesan
- 1 tablespoons fresh oregano, chopped
- This recipe is vegetarian
- Produce
- Lemon, zest of (1)
- Onion, medium (1)
- Oregano, fresh (1 tablespoons)
- Condiments
- Tomato sauce (1 cup)
- Cooking & Baking
- Olive oil, extra virgin (2 tablespoons)
- Sea salt, fine grain (1)
- Pasta & Grains
- Farro, semi-pearled (1 1/2 cups)
- Drinks
- Vegetable broth or water, good-tasting (2 1/2 cups)
- Dairy
- Parmesan (1 1/4 cups)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published February 14, 2011 (2 years ago).
38 people saved this recipe.
