Recipe - Honey And Roasted Barley Risotto

2 Shallots; minced
2 Garlic cloves; minced
2 Celery stalks; minced fine
2 tablespoon Olive oil
1 tablespoon Butter
One fourth cup Arborio rice; (risotto)
3 One half qt Roasted butternut squash
soup; see recipe
One fourth cup Barley; toasted, cooked
One fourth cup Butternut squash; minced
small
One fourth 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 One half 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.

Melissa's Specialty Foods May 1998: guest chef, Keith Luce, Chef, Spruce
Restaurant, Chicago, Illinois

serve as: Butternut Squash Soup With Honey And Roasted Barley Risotto

Recipe by: Keith Luce, Spruce Restaurant

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Mar 01,
1999, converted by MM_Buster v2.0l.