Barley Risotto with Oven-Roasted Cherry Tomatoes and Gorgonzola

Method

1. Preheat the oven to 160°C/140°C fan. Halve the cherry tomatoes. Line a baking tray with parchment paper and arrange the tomatoes cut side up. Sprinkle with sugar, 1 teaspoon of salt, and plenty of pepper. Bake in the preheated oven for 45–60 minutes, briefly opening the oven door two to three times during baking to let steam escape. The tomatoes should remain slightly soft, not completely dried.
2. For the risotto: Peel and finely dice the onion and garlic. Sauté in butter until translucent. Add tomato paste and briefly roast, then deglaze with white wine (or water) and let reduce slightly. Add the barley and bay leaf, pour in vegetable broth, and bring to a boil.
3. Simmer over low heat for about 20 minutes, stirring occasionally, until the barley is done and the risotto is creamy/soupy. Add more broth if needed. Remove the bay leaf and stir in half of the oven-roasted tomatoes. Season with lemon juice, salt, and pepper.
4. Divide the risotto onto plates, portion the Gorgonzola into four pieces and place on top with the remaining tomatoes. Sprinkle with marjoram leaves.