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