INGREDIENTS:

 2 onions
 12 garlic cloves, unpeeled
 2 carrots, roughly chopped
 1 bunch baby beetroot, cut into wedges
 250g peeled butternut pumpkin, chopped
 2 sprigs each of thyme and rosemary
 1/3 cup (80ml) extra virgin olive oil
 350g pearl barley
 100ml white wine
 1L (4 cups) Campbell's Real Stock Vegetable
 25g finely grated parmesan, plus extra to serve
 2 tablespoons chopped basil, plus leaves to serve

DIRECTIONS:

1. Preheat the oven to 200°C. Peel and finely chop 1 garlic clove and 1 onion. Set aside.

2. 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 sea salt and freshly ground black pepper. Add 2 tablespoons oil, stir to coat and roast, stirring a couple times, for 45-50 minutes until the vegetables are cooked. Remove from oven and rest for 20 minutes.

3. 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.

4. Stir in the roasted vegetables, cheese and chopped basil. Season to taste and serve with extra cheese and basil leaves.