← All recipes

Butternut Squash Soup With Honey And Roasted Barley Risotto

Butternut Squash Soup With Honey And Roasted Barley Risotto is built on Olive Oil, Butter, Arborio Rice, Butternut Squash Diced Small, and Romano Cheese Grated. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 1 tbsp
• 1/4 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   In a saucepan over moderate heat, saute shallots, garlic and celery in oil and butter until tender.

2. 2

   Add rice, stirring to coat well.

3. 3

   Do not let grains brown.

4. 4

   2. Add 3 1/2 cups soup in small batches, stirring continuously.

5. 5

   3. Add barley and squash. Continue cooking in same manner until rice is tender but al dente. Add cheese. Adjust seasoning.