Butternut Squash Soup with Honey and Roasted Barley Risotto
By Chef Keith Luce


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 


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.