Creamy Mushroom & Tomato Farro Risotto

Preheat oven to 450F. Bring broth and water to a simmer in a medium saucepan over medium-high; reduce heat to low, and keep warm.

Toss together tomatoes, mushrooms, and 1/2 tablespoon of the oil in a medium bowl. Spread in a single layer on a rimmed baking sheet lightly coated with cooking spray. Roast in preheated oven until mushrooms are tender and tomatoes begin to burst, about 10 minutes. Set aside.

Heat remaining 1/2 tablespoon oil in a deep skillet over medium-high. Add farro and onion, and cook, stirring often, until farro is toasted and onion is softened, 6 to 8 minutes. Add 1 cup of the warm broth to farro mixture, and cook, stirring often, until almost absorbed, 3 to 5 minutes. Continue adding broth, 1 cup at a time, stirring often, until almost absorbed after each addition and farro softens, about 15 minutes. Remove from heat, and stir in butter, salt, pepper, and 1/4 cup plus 2 tablespoons of the Parmesan. Divide farro mixture among 4 bowls, and top with roasted tomatoes and mushrooms. Sprinkle evenly with parsley and remaining 2 tablespoons Parmesan. Serve immediately.