INGREDIENTS
2 cups
Brussels sprouts
1 cup
Carrots
2 cups
Leeks
1
Onion, small
8 cups
Chicken stock, organic
2 cups
Delallo risotto arborio rice
1/4 cup
Olive oil, extra virgin
4 tbsp
Butter
1/2 cup
Parmigiano-reggiano
1
Salt and butter
1/2 cup
Holland house white cooking wine