Butternut Squash Soup with Honey and Roasted Barley Risotto

• 2 each shallots minced
• 2 each garlic cloves minced
• 2 each celery stalks diced fine
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup arborio (short-grain) rice
• 3 1/2 quarts butternut squash soup
• 1/4 cup pearl barley toasted
• 1/4 cup butternut squash diced small
• 1/4 cup romano cheese grated

1. In a saucepan over moderate heat, saute shallots.
2. Add rice, stirring to coat well.
3. Do not let grains brown.
4. Add 3 1/2 cups soup in small batches, stirring continuously.
5. Add barley and squash.
6. Continue cooking in same manner until rice is tender but al dente.
7. Add cheese.
8. Adjust seasoning.
9. Per portion, spoon a dollop of risotto into center of soup bowl.
10. Ladle 1 cup soup around risotto.

shallots, garlic, celery stalks, olive oil, butter, arborio, butternut squash soup, pearl barley, butternut squash diced small, romano cheese

Taken from recipeland.com/recipe/v/butternut-squash-soup-honey-roa-44889 (may not work)