About an hour before starting, place the sunflower seeds in a bowl and cover with water.
When ready to start, get the broth going. Place the 4 cups vegetable broth and 3 cups water in a saucepan. Bring to a boil then add the carrots.
Reduce the heat and let simmer until the carrots are tender. Once done, remove them and keep the broth simmering.
Heat a dutch oven or large skillet over medium-low heat. Peel and mince the shallots. Add the olive oil to the pan, followed by the minced shallots. Cook until tender.
Add in the cracked pearled farro. Toast for about a minute then add in 1 cup of simmering broth.
Let it cook until nearly all the broth is absorbed, stirring frequently.
Add broth in increments, letting it absorb until the farro is tender. This should take around 40 minutes. Taste and adjust sea salt if needed.
While the risotto cooks, drain the sunflower seeds and place in a blender with the carrots, ¾ cup water, lemon juice, zest, and salt. Puree until smooth.
Chop the dill with the zest and sesame seeds until it forms a gremolata-like texture.
Combine ¾ of the gremolata in a bowl with chopped hazelnuts and olive oil. Add in the pea shoots and toss.
Once the risotto is tender, stir in the carrot cream and cook until warm. Remove from heat.
Divide into 4 bowls, top with the pea and hazelnut mixture, and garnish with reserved gremolata.
