Baked Farro Risotto

Preheat oven to 400 degrees F. Position oven rack to the center of the oven.

Spray a 2-quart baking dish with nonstick cooking spray. Set aside. (I used a CorningWare French White 2-1/2-quart round baking dish with a glass lid.)

Heat a large skillet over medium-high heat until hot, but not smoking. Add about 2 tablespoons olive oil to the skillet and then add the onions. Let onions cook, stirring frequently, until soft and translucent, about 2 minutes. Add the garlic and let cook until fragrant, about 30 seconds. Add the spinach. Cook until spinach wilts down, stirring frequently, about 2 minutes. Add the farro, Herbes de Provence, salt and pepper. Cook for a few seconds, until the Herbes de Provence begins to get fragrant. Add the tomatoes and broth or water. When mixture comes to a boil, remove from heat. Transfer to prepared baking dish. Stir in 3/4 cup of the Parmesan cheese. Cover with lid or aluminum foil if you don’t have a lid. Bake for 45 minutes.

Uncover and sprinkle with additional 1/4 to 1/2 cup (to your preference) of Parmesan cheese. Adjust oven to broil. Broil until Parmesan cheese melts and is lightly browned, about 1 to 2 minutes.

This dish can be made the night before and it reheats nicely in the microwave.