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Butternut Squash Soup with Honey and Roasted Barley Risotto

 

19

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 each shallots
minced
*
2 each garlic cloves
minced
2 each celery stalks
diced fine
2 tablespoons olive oil
1 tablespoon butter
¼ cup arborio (short-grain) rice
3 ½ quarts butternut squash
soup
*
¼ cup pearl barley
toasted
¼ cup butternut squash
diced small
*
¼ cup romano cheese
grated
*

Directions

In a saucepan over moderate heat, sauté shallots.

Add rice, stirring to coat well. Do not let grains brown.

Add 3½ cups soup in small batches, stirring continuously.

Add barley and squash. Continue cooking in same manner until rice is tender but al dente.

Add cheese. Adjust seasoning.

Per portion, spoon a dollop of risotto into center of soup bowl. Ladle 1 cup soup around risotto.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 26034% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 47mg 2%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 11%
Sugars g
Protein 9g
Vitamin A 434% Vitamin C 52%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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