Barley, pumpkin and mushroom risotto
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
Ingredients
- 1 litre (4 cups) water
- 2 cups (500ml) salt-reduced chicken stock
- 2 tablespoons olive oil
- 300 grams (9½ ounces) pumpkin, cut into 1cm (½-inch) pieces
- 200 grams (6½ ounces) swiss brown mushrooms, sliced thinly
- 1 medium brown onion, chopped finely
- 2 cloves garlic, crushed
- 3/4 cup (150g) barley
- 1/2 cup (125ml) dry white wine
- 1 tablespoon coarsely chopped fresh sage
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