Butternut Squash Soup with Honey & Roasted Barley Risotto
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
shallots
minced |
*
|
| 2 | each |
garlic cloves
minced |
|
| 2 | each |
celery stalks
diced fine |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 59 | ml |
arborio (short-grain) rice
|
|
| 3.5 | quarts |
butternut squash
soup |
*
|
| 59 | ml |
pearl barley
toasted |
|
| 59 | ml |
butternut squash
diced small |
*
|
| 59 | ml |
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.
