Baked Farro Risotto Recipe

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