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Farro Risotto with Squash and Kale

Alexandra's Kitchen
  • 125 minutes
  • Serves 4

INGREDIENTS

1

Bay leaf

1

Butternut squash

2

Carrots, large

1

stalk Celery

4 cloves

Garlic

1

Kale

1

Leek, large

1

Onion, small small or large

4

sprigs Parsley, fresh

2

sprigs Tarragon, fresh

4

sprigs Thyme, fresh

1

Yellow onion, large

2 qt

Vegetable stock

1

Vegetable stock

1 cup

Farro

1

Kosher salt

1

Pepper

1 tsp

Peppercorns, black

1 tsp

Salt, coarse

1

Olive oil

4 tbsp

Butter

1 cup

Parmigiano reggiano, grated

1

Risotto

1/2 cup

White wine, dry

3 qt

Water