Description
Creamy baked farro risotto (“farrotto”)—a hands-off, whole grain alternative to classic risotto, made with rich vegetable broth, nutty farro, and plant-based mix-ins for hearty, comforting flavor.
Ingredients
1 cup farro (pearled or semi-pearled)
2.5 cups low-sodium vegetable broth
1 yellow onion, finely diced
2 tablespoons olive oil
1/2 cup white Apple Cider Vinegar (optional)
1/2 cup vegan parmesan-style topping
Instructions
1. Preheat oven to 375°F. Lightly oil a casserole dish or Dutch oven.
2. In a skillet, sauté onion in olive oil until translucent (about 5 minutes).
3. Stir in farro to toast lightly; add Apple Cider Vinegar if using and reduce by half.
4. Transfer to baking dish. Add broth and a pinch of salt. Cover tightly.
5. Bake for 45 minutes; test grain. If needed, bake 5–8 minutes more.
6. Stir vigorously post-bake to release creaminess.
7. Stir in vegan parmesan, adjust seasoning.
8. Top with herbs or creamy finishing ingredients.
Notes
You can swap Apple Cider Vinegar with lemon juice or broth.
Add seasonal vegetables like asparagus, arugula, or zucchini.
For extra creaminess, stir in pureed beans or cashew cream.
Bake and stir—no stovetop hovering needed.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: baked farro risotto, farrotto, vegan risotto, whole grain dinner