🫙 From the Spice Rack

Butternut Squash Soup with Honey and Roasted Barley Risotto

Name: Butternut Squash Soup with Honey and Roasted Barley Risotto
Ingredients: 2 shallots -- minced; 2 garlic cloves -- minced; 2 celery stalks -- diced fine; 2 Tablespoon 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

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 butt...

maineasy

Ingredients8 items

Ingredients

2shallots -- minced
2garlic cloves -- minced
2celery stalks -- diced fine
2Tablespoonolive oil
1Tablespoonbutter
1/4Cuparborio rice -- (risotto)
31/2 quarts roasted butternut squash soup -- see recipe
1/4Cupbarley -- toasted, cooked

Directions

1
2 shallots -- minced 2 garlic cloves -- minced 2 celery stalks -- diced fine 2 Tablespoons olive oil 1 Tablespoon butter 1/4 Cup arborio ric
2
In a saucepan over moderate heat, saute shallots, garlic and celery in oil and butter until tender
3
Add rice, stirring to coat well
4
Do not let grains brown
5
Add 3 1/2 cups soup in small batches, stirring continuously
6
Add barley and squash
7
Continue cooking in same manner until rice is tender but al dente
8
Add cheese

✨ Treasure your own version of this recipe ← Back to explore