How To make Butternut Squash Soup with Honey and Roasted Barley Risotto

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)