Recipe for Honey and Roasted Barley Risotto 
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Yield:
14
Ingredients:
Amount Ingredient
2 x shallots minced
2 x garlic cloves minced
2 x celery stalks diced fine
2 tbl olive oil
1 tbl butter
1/4 cup arborio rice (risotto)
1/2 qt roasted butternut squash soup see recipe
1/4 cup barley toasted, cooked
1/4 cup butternut squash diced small
1/4 cup Romano cheese grated
Instructions:
Instructions: 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 1/2 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.

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

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