Carrot Farro Risotto with Dill Cashewgurt

Ingredients

Cashewgurt^® 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 Cashewgurt^®

Prep

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