For the risotto:
Bring vegetable broth to a simmer. In a separate large saucepan
on an adjacent burner, heat the oil and saute onion
until it is translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine
and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer
until barley is soft and creamy. Stir in ricotta to add creaminess, then crumble in goat cheese
(to add cohesiveness), stir, cover and set aside.
For the pesto:
Place basil in food processor
, add pine nuts and garlic, and pulse
until chopped. Scrape into a bowl, add Parmesan
and stir in oil to form a thick smooth paste. Add black pepper, to taste.
Preheat oven to 350 degrees F.
Spread half of the barley (or rice) mixture over the bottom of a lasagna
dish or large casserole
. Top with half of the sun-dried tomatoes
and then with half of the basil pesto. Repeat for a second layer. Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil sprigs.