Italian-Inspired Walnut Farro Risotto

Dice 1 medium carrot into ¼-inch cubes. In a small bowl, add diced carrot and of oil and toss. Add salt and set aside. Slice remaining carrots into ¼-inch rounds.

In a medium saucepan over medium-low heat, warm of oil. Add sliced carrot rounds, shallots, and salt and cook for, until shallots are translucent. Stir apple cider vinegar and broth into pan. Set heat to high, bring to a boil, and then reduce heat to medium-low. Simmer, or until liquid is reduced by half. Remove from heat and let cool slightly before transferring to a blender. 

Into a blender with carrot mixture, add miso and nutritional yeast, and process until smooth. Add broth, if needed, to create a thick, smooth purée. Cover and set aside.

In a large saucepan over high heat, place farro and of broth. Bring to a boil, and then reduce heat to medium-low and let simmer for, or until farro is very tender—liquid should be mostly evaporated, although a little should remain in pan to keep farro from burning. Stir carrot mixture, of oil, and of salt into farro. If consistency is too thick, add a little more broth, and if too thin, simply cook over low heat for two minutes longer. Fold of minced parsley into farro, and cover to keep warm.

In a medium saucepan over medium heat, warm remaining tablespoon oil. Add diced carrots, and cook for, or until almost tender. Add peas and cook for more, or until warmed through and bright green. Mix carrots and peas into farro mixture. 

Into 4 serving bowls, ladle risotto and use a fine grater to shave walnuts on top of each bowl. Garnish with remaining parsley.