Ingredients

• 3 1/2 soup in batches
• 2 shallots (minced)
• 2 garlic (cloves minced)
• 2 celery stalks fine (diced)
• 1 salt
• 1 soup around risotto
• 1 restaurant
• 1/4 barley (toasted)
• 3 1/2 quarts butternut squash soup see recipe (roasted)
• 1/4 cup butternut squash (diced)
• 1/4 cup romano cheese (grated)
• 1/4 cup arborio rice
• 2 tablespoons olive oil
• 1 tablespoon butter