Directions

• Preheat the oven to 200°C. 
• Chop one onion, finely and set aside
• Cut the remaining onion into thin wedges and place in a large roasting pan with the carrot, beetroot, pumpkin, herbs, and remaining garlic
• Season with salt and freshly ground black pepper. 
• Drizzle with some olive oil to coat and roast, stirring a couple times, for 50 minutes until the vegetables are cooked.
• Heat the remaining 2 tablespoons oil in a saucepan over medium heat and cook the chopped onion and garlic with a little salt and pepper for 5 minutes or until softened. 
• Add the barley and stir for 1 minute to coat the grains. Add the wine and simmer until evaporated, then add the stock. 
• Bring to the boil and simmer gently, uncovered, for 30 minutes or until the barley is al dente and the liquid is absorbed.
• Stir in the roasted vegetables, cheese and chopped basil. Season to taste and serve with extra cheese and basil leaves.