Ingredients

To Make Risotto

• 2 cloves Organic Garlic, minced

• 2 stalks Organic Celery, finely diced

• 2 tablespoon Olive Oil

• 1 tablespoon Butter

• ¼ cup Arborio Rice (Risotto)

• 3½ quart Roasted Butternut Squash Soup (recipe below)

• ¼ cup Barley, toasted cooked

• ¼ cup Butternut Squash, diced small

• ¼ cup Romano Cheese, grated

• Salt and Fresh Ground Black Pepper to taste

To Make Soup

• 2 small Butternut Squashes, 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