Barley risotto with pumpkin and black poplar mushrooms
This barley risotto with pumpkin and black poplar mushrooms is born with this intention: warm the heart through the pleasure of the palate
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Fork
- Blender
- Colander
- Kitchen towel
- Measuring spoon
- Stove
- Measuring cup
- Ladle
- Mixing bowl
- Spoon
- Wooden spoon
- Plate
- Serving bowl
Ingredients
- 600 gr of pumpkin (already clean)
- 300 gr of black poplar mushrooms (velvet pioppini)
- 280 gr of pearl barley
- 40 ml of white wine
- 7 tablespoons of extra virgin olive oil
- 2 teaspoons of chopped red onion
- A garlic clove
- Salt
- Pepper
- Vegetable broth as required
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