½ cup raw sunflower seeds
¾ cup water
2 tablespoons lemon juice
Zest from ½ lemon
¼ teaspoon sea salt
4 cups vegetable broth
3 cups water
1 ¼ cup peeled and sliced carrots (about 2 medium carrots)
2 medium shallot
3 tablespoons olive oil
2 1/4 cups cracked pearled farro (see note)
¼ cup packed fresh dill
Zest from half a lemon
3/4 teaspoon toasted sesame seeds
¼ teaspoon sea salt
¼ cup + 2 tablespoons toasted hazelnuts
1 tablespoon olive oil
3 cups pea shoots
To crack the farro, blitz in a blender or food processor a few pulses. Around half the grains should be cracked and a bit of dust should have formed around the sides and bottom of the blender. Also, you can use whole grain farro. You will need to have a bit extra broth ready and about 20 to 30 minutes longer.
Keywords: farro risotto, carrot risotto
Find it online: https://naturallyella.com/sunflower-carrot-risotto/