Photo: Ernest Porzi
Baked Farro Risotto Recipe
9 ingredients
10 min + 45 min
Serves 6.
openrecipes
A baked farro risotto recipe - lemon-kissed, bright tomato sauce, lots of Parmesan, and chopped fresh oregano.
Estimated Nutrition (whole recipe, rough)
482
Calories
19g
Protein
22g
Fat
54g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes