Butternut squash soup with honey and roasted barley risotto

 
        Butternut Squash Soup With Honey And Roasted Barley Risotto
 
 Recipe By     : Keith Luce, Spruce Restaurant
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Squash Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    shallots -- minced
    2                    garlic cloves -- minced
    2                    celery stalks -- diced fine
    2      Tablespoons   olive oil
    1      Tablespoon    butter
      1/4  Cup           arborio rice -- (risotto)
    3 1/2  Quarts        roasted butternut squash soup -- see recipe
      1/4  Cup           barley -- toasted, cooked
      1/4  Cup           butternut squash -- diced small
      1/4  Cup           romano cheese -- grated
                         salt and black pepper
 
 1. In a saucepan over moderate heat, saute shallots, garlic and celery in
 oil and butter until tender. Add rice, stirring to coat well. Do not let
 grains brown.
 
 2. Add 3 1/2 cups soup in small batches, stirring continuously.
 
 3. Add barley and squash. Continue cooking in same manner until rice is
 tender but al dente. Add cheese. Adjust seasoning.
 
 4. Per portion, spoon a dollop of risotto into center of soup bowl. Ladle 1
 cup soup around risotto.
 
 Restaurant, Chicago, Illinois
 
 Kitpath (Pat Hanneman)
 
 
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