Cashewgurt® Dill Sauce
To make the dill Cashewgurt®, whisk together all ingredients then set aside.
Toss carrots and onion in olive oil, salt, and pepper and roast at 400° F for around 20 minutes or until tender. Allow to come to room temperature, then blend with ½ cup of water
or vegetable stock.
In a pot, heat the 8 cups of filtered water and leave on a low flame until ready to use.
In another large, heavy pot, add a few tablespoons of extra virgin olive oil, and add the garlic, rosemary and thyme -tossing for a minute or so. Add the wine and reduce by half. Then add the farro, some salt and pepper, and cook until the farro has toasted a bit, around three minutes.
Add the carrot puree and enough hot water to just cover the farro and bring to a simmer. Stir as you would a regular risotto, adding more hot water as it absorbs. This should take around 40 minutes. When it’s softened to risotto consistency, stir in the Cashewgurt® and season with salt and pepper.
Serve drizzled with Cashewgurt® Dill Sauce.
*Adapted from Travis Lett, Gjelina