Pearl barley risotto with mushrooms and pumpkin

Ingredients:

• 1.5 cups pearl barley
• 350 g fresh champignons, cut into thin slices
• 5 tbsp (75 g) butter
• 2 tablespoons of vegetable oil
• 1/2 cup finely chopped shallots
• Salt and freshly ground pepper
• 1/4 cup dry white wine
• 350 g acorn squash, peeled, seeded and diced
• 4 cups lightly salted chicken broth or 1 bouillon cube diluted with 4 cups hot water
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage
• 3/4 tbsp. finely grated parmesan

Preparation:

1. Melt 1 tablespoon (15 g) butter and 1 tablespoon vegetable oil in a saucepan. Add the shallots and cook, stirring, until softened, 1 to 2 minutes. Add the pearl barley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook for 1 minute. Pour in the white wine and cook, stirring, until wine until it evaporates, 1-2 minutes. Transfer the pearl barley to a 6-quart heavy-bottomed saucepan or multicooker.
2. Add 2 tablespoons (30 g) of butter and the remaining vegetable oil to the saucepan. Add the mushrooms and cook over high heat until golden brown, 4-5 minutes.
3. Transfer the fried mushrooms to the pot with the pearl barley, add the pumpkin and chicken broth. Stir gently, cover, and simmer over low heat, stirring occasionally, until the liquid is absorbed, 2.5-3 hours. Once cooked, add the parsley, sage, 1/2 cup Parmesan, and the remaining butter to the pearl barley risotto. Serve hot, sprinkled with the remaining Parmesan.