Vegetarian Barley Casserole with Sun-dried Tomato and Basil Pesto

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Barley Risotto:

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

Basil pesto:

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