I wish I was the genius enough to come up with this idea, but credit goes to 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
Prep
- To make the Dill Cashewmilk Yogurt, combine all of the ingredients then set aside.
- Toss carrots and onion in olive oil, salt, and pepper and roast at 400 degrees Fahrenheit for around 20 minutes until tender. Allow to come to room temperature, then blend with 1/2 cup of water or vegetable stock.
- In large, heavy pot, add a few tablespoons of extra virgin olive oil, and add the garlic, rosemary and thyme - tossing a for a minute or so. Add the wine and reduce by half. Then ass 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 it 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 Dill Cashewmilk yogurt and season with salt and pepper.
