This is a print preview of "Honey And Roasted Barley Risotto" recipe.

Honey And Roasted Barley Risotto Recipe
by Global Cookbook

Honey And Roasted Barley Risotto
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  Servings: 12

Ingredients

  • 2 x shallots chopped
  • 2 x garlic cloves chopped
  • 2 x celery stalks diced fine
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 1/4 c. arborio rice (risotto)
  • 3 1/2 quart roasted butternut squash soup see recipe
  • 1/4 c. barley toasted, cooked
  • 1/4 c. butternut squash diced small
  • 1/4 c. Romano cheese grated salt and black pepper

Directions

  1. In a saucepan over moderate heat, saute/fry shallots, garlic and celery in oil and butter till tender. Add in rice, stirring to coat well. Don't let grains brown.
  2. Add in 3 1/2 c. soup in small batches, stirring continuously.
  3. Add in barley and squash. Continue cooking in same manner till rice is tender but al dente. Add in cheese. Adjust seasoning.
  4. Per portion, spoon a dollop of risotto into center of soup bowl. Ladle 1 c. soup around risotto.
  5. serve as: Butternut Squash Soup With Honey And Roasted Barley Risotto