Carrot Risotto / Risotto aux Carottes

Ingredients 
Up to 4 cups of vegetable broth
1 pound of carrots
1 cup carrot juice
1 onion, chopped
3/4 teaspoon ground cumin
salt and pepper, to taste
2 cups farro (the pearled farro cooks faster but any type will work)
1 cup white wine
Parmesan cheese, optional
Purple carrots, optional

Directions 
1) Grate about a quarter of the carrots and set them aside. Then puree the rest of the carrots with the carrot juice and set that aside as well.
2) Sauté the onion, grated carrots, and spices on medium until the onions are translucent.
3) Add in the farro and wine and cook it for a few minutes
4) Turn down the heat to low and add in the carrot puree.
5) Keep the risotto at a simmer and slowly add in the broth, stirring occasionally, until the farro is cooked through.
6) Now your risotto is done. You can stir in some parmesan cheese if you want it and grate some purple carrots on top for a garnish if you want to be fancy like me.