Barley, pumpkin and mushroom risotto | Women's Weekly Food

Ingredients

• 1 litre (4 cups) water
• 2 cup (500ml) salt-reduced chicken stock
• 2 tablespoon olive oil
• 300 gram (9½ ounces) pumpkin, cut into 1cm (½-inch) pieces
• 200 gram (6½ ounces) swiss brown mushrooms, sliced thinly
• 1 medium brown onion, chopped finely
• 2 clove garlic, crushed
• 3/4 cup (150g) barley
• 1/2 cup (125ml) dry white wine
• 1 tablespoon coarsely chopped fresh sage