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Barley and Butternut Squash Risotto

Try creating our delicious yet simple recipe for Barley and Butternut Squash Risotto | Knorr
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  • 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