barley and roasted tomato risotto

Serves: 4

Ingredients:
10 large plum (roma) tomatoes, peeled and each cut into 4 wedges
2 tablespoons extra-virgin olive oil
4 cups low-sodium vegetable stock
3 cups water
1 white onion chopped
1/4 cup dry white wine, optional
2 cups pearl barley
3 tablespoons chopped fresh basil, plus whole leaves for garnish
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
1/2 cup grated parmesan cheese
salt and pepper to taste

Method:
preheat the oven to 180°c.
arrange the tomatoes on a non-stick baking sheet. drizzle with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. toss gently to mix. roast until the tomatoes are softened and beginning to brown, 25 to 30 minutes.
in a saucepan, combine the vegetable stock and water and bring to a boil over high heat. reduce the heat to low and keep at a simmer.
in a large, heavy saucepan, heat the remaining 1 tablespoon olive oil.  add the chopped onion and sauté until soft and translucent, 2 to 3 minutes.
stir in the white wine, if using, and cook until most of the liquid evaporates, 2 to 3 minutes. add the barley and cook for a further minute.
stir in 1/2 cup of the stock mixture at a time and cook until the liquid is completely absorbed, stirring occasionally. continue stirring in the stock mixture until all has been used.
remove from the heat and fold in the tomatoes, chopped basil, parsley, thyme and grated cheese. season well with salt and pepper.