Carrot Farro Risotto with Dill Cashewmilk Yogurt

I wish I was the genius enough to come up with this idea, but I poached it from Gjelina and used carrots instead of beets. Forager Project Cashewmilk Yogurt shines twice here – adding a creaminess to the risotto in lieu of the usual creme fraiche, and as the base of a cool herby dressing to spoon on top of the finished product.