Pumpkin Pearl Barley Risotto with Wild Mushrooms | Creamy Autumn Main Dish

Peel and deseed the pumpkin, then cut it into 1.5–2 cm cubes. Heat the vegetable stock in a small saucepan and keep it warm over low heat. Finely chop the onion and garlic, and clean and slice the wild mushrooms.

Toast the pumpkin seeds dry in a wide skillet for 2-3 minutes until fragrant and lightly popping, then set aside for serving.

In the same skillet, heat 1 tablespoon of olive oil, add the sliced wild mushrooms, season with salt, pepper, and half of the thyme, and sauté until golden brown for 4-5 minutes, then set aside.