Barley and Butternut Squash Risotto

Heat the gluten free spread in a saucepan, add the onion and squash and cook gently for 5 minutes. Add the garlic and cook for a further minute.

Add the wine (if using) and stir until it has evaporated, then add the pearl barley.

Stir in the vegetable stock and 1 tbsp of the thyme. Bring to the boil then turn the heat down to simmer for 50 minutes to 1 hour, stirring from time to time.

If the stock is absorbed too quickly, add a little extra. When all the stock is absorbed and the barley is tender remove from the heat and stir in the crème fraiche, the remaining thyme and the Parmesan. Season to taste with black pepper and serve immediately.