Barley and Butternut Squash Risotto

WHAT YOU'LL NEED

• 30 g Bertolli
• 1 onion, finely chopped
• 1 small butternut squash peeled and cut into small chunks
• 2 garlic cloves, crushed
• 100 ml white wine (optional)
• 300 g pearl barley
• 1 Knorr Vegetable Stock Pot
• 2 tbsp chopped thyme
• 1 tbsp creme fraiche
• 40 g grated Parmesan cheese
• black pepper