Name: Carrot Farro Risotto with Dill Cashewmilk Yogurt
Yield: 6-8 servings

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.

Ingredients

Cashewmilk Yogurt Dill Sauce

2 cups farro
3 cups peeled and chopped carrots
2 tablespoons of olive oil
1 brown onion, roughly chopped
½ cup filtered water, or vegetable stock
4 cloves of garlic, minced
2 teaspoons of fresh, minced rosemary
5 sprigs of fresh thyme
½ cup dry white wine
8 cups filtered water
¼ cup Unsweetened Plain Coconut Cashewmilk Yogurt

Prep

To make the dill Cashewmilk Yogurt, 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 Cashewmilk Yogurt and season with salt and pepper.

Serve drizzled with Cashewmilk Yogurt Dill Sauce.

*Adapted from Travis Lett, Gjelina