Rated 5.0 stars by 1 users
Soup & Stew
Italian
6 servings
15 minutes
1 hour 30 minutes
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
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
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 3½ 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.
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, sauté 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.
