Roast pumpkin and sage barley risotto | New World

Ingredients

• 1/2 small pumpkin, chopped into small cubes (about 3 cups)
• 3 cloves garlic, chopped finely
• 1 onion, chopped finely
• 2 Tbsp fresh sage, chopped finely
• 3 Tbsp olive oil
• 1 1/2 cups pearl barley
• 1 Tbsp lemon juice
• 1 1/2 cups stock (vege or chicken)
• 1 cup milk
• 1/2 cup white wine
• 1/4 cup grated Parmesan
• 1 Tbsp butter
• Salt and pepper to taste