Butternut Squash Soup with Honey and Roasted Barley Risotto

Ingredients

• 2 small butternut squash (can substitute buttercup squash), halved and seeded (for the soup)
• 3 shallots, minced
• 2 tablespoons butter (for the soup)
• 3 quarts stock
• 1 tablespoon rosemary, finely chopped
• Honey (use chestnut honey if available) as needed
• 2 cloves organic garlic, minced
• 2 stalks organic celery, finely diced
• 2 tablespoon olive oil
• 1 tablespoon butter (for the risotto)
• 1/4 cup Arborio rice (risotto)
• 1/4 cup barley, toasted
• 1/4 cup butternut squash, diced small (for the risotto)
• 1/4 cup Romano cheese, grated
• Salt and fresh ground black pepper to taste

Directions

1. Prepare the soup: Brush each seeded squash half with 1 tablespoon honey.
2. Roast at 350 degrees F until tender, about 45 minutes. Cool.
3. Remove flesh from skin.
4. In a saucepan over low heat, saute shallots in butter until translucent.
5. Add squash and 3 quarts stock; bring to boil.
6. Reduce heat.
7. Add rosemary and simmer 10 minutes.
8. Transfer to a blender and puree.
9. Add remaining stock and blend well.
10. Season to taste with salt, pepper and additional honey. Soup should be brothy. Makes 3 1/2 quarts.
11. Prepare the risotto: In a saucepan over moderate heat, sauté shallots, garlic and celery in oil and butter until tender.
12. Add rice, stirring to coat well. Do not let grains brown.
13. Add 3 1/2 cups soup in small batches, stirring continuously.
14. Add barley and squash. Continue cooking in same manner until rice is tender but al dente.
15. Add cheese. Adjust seasoning.
16. Spoon a dollop of risotto into center of each soup bowl. Ladle 1 cup soup around risotto.