6 cups vegetable broth
1/8 cup canola oil
1 small onion, minced
1 1/2 cups pearl barley, about 1 pound (or use Arborio rice for a gluten-free dish)
1/2 cup dry white wine
1/4 cup ricotta cheese
1/4 cup (about 2 ounces) crumbled goat cheese
2 cups fresh basil leaves, packed
1/2 cup pine nuts, roasted
3 garlic cloves, finely minced
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 cup sun-dried tomatoes (from a jar, or if dehydrated soaked in warm water)
6 sprigs fresh basil
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