Farro with Roasted Carrots - The Local Palate

Ingredients

• 3 cups Italian pearled farro
• 2 cups diced yellow onion
• 2 tablespoons olive oil
• 2 quarts vegetable stock
• 2 tablespoons butter
• ½ cup chopped parsley
• 1 cup grated parmesan
• plus more to finish
• 6 carrots
• peeled and diced
• Sachet of 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 quart vegetable stock
• peeled and cut into oblong shapes
• Canola oil
• Salt