- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- Keith Luce
Ingredients
To Make Risotto
- 2 cloves Organic Garlic minced
- 2 stalks Organic Celery finely diced
- 2 tablespoon Olive Oil
- 1 tablespoon Butter
- 1/4 cup Arborio Rice (Risotto)
- 3 1/2 quart Roasted Butternut Squash Soup (recipe below)
- 1/4 cup Barley toasted cooked
- 1/4 cup Butternut Squash diced small
- 1/4 cup Romano Cheese grated
- Salt and Fresh Ground Black Pepper to taste
To Make Soup
- 2 small Butternut Squash halved and seeded (may be substituted with Buttercup Squash)
- 3 Shallots minced
- 2 tablespoon Butter
- 3 quart Stock
- 1 tablespoon Rosemary finely chopped
- Salt and Fresh Ground Black Pepper to taste
- Honey (use Chestnut Honey if available) as needed
Directions
To Make Risotto
In a saucepan over moderate heat, sauté shallots, garlic and celery in oil and butter until tender. Add rice, stirring to coat well. Do not let grains brown.
Add 3 1/2 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.
To Make Soup
Brush each squash half with 1 tablespoon honey. Roast at 350 degrees until tender, about 45 minutes; cool.
Remove flesh from skin. In a saucepan over low heat, saute shallots in butter until translucent.
Add squash and 3 quarts stock. Bring to boil. Reduce heat. Add rosemary. Simmer 10 minutes.
Transfer to a blender and puree. Add remaining stock. Blend well.
Season to taste with salt, pepper and additional honey. Soup should be brothy.
