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Butternut Squash Soup with Honey & Roasted Barley Risotto

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Submitted by novaskylar

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH SHALLOTS
minced *
2 2
EACH EACH GARLIC CLOVES
minced
2 2
EACH EACH CELERY STALKS
diced fine
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML BUTTER
3 ½ 3.5
QUARTS QUARTS BUTTERNUT SQUASH
soup *
¼ 59
CUP ML PEARL BARLEY
toasted
¼ 59
CUP ML BUTTERNUT SQUASH
diced small *
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 260 34% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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