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Baked Farro Risotto

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Baked Farro Risotto

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
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Published 2014-09-09 12:24:35 (2 years ago).

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