Preheat your oven to 200°C (392°F). In a large roasting tray, combine diced vine tomatoes, courgette, and pepper. Drizzle with olive oil, sprinkle with salt, pepper, smoked paprika, and thyme. Toss to coat evenly, then roast for 30 minutes, stirring halfway through, until the vegetables are golden and caramelized.

In a large pot over medium heat, melt 2 tablespoons of vegan butter. Add the diced shallot and sauté for about 4 minutes until softened and translucent. Then, stir in the minced garlic, cooking for an additional minute until fragrant, ensuring not to brown the garlic to maintain its flavor.

Add the pearl barley to the pot, stirring well to coat in the butter and aromatics. Toast the barley for about 2-3 minutes while gently stirring; you’ll notice a faint nutty aroma developing.

Pour in 200ml of white wine, stirring continuously. Allow the mixture to simmer for about 2-3 minutes, or until the wine is mostly absorbed by the barley.

Begin adding 1.2 liters of boiling vegetable stock, one cup at a time, to the barley. Stir constantly and wait for the liquid to be absorbed before adding more.

Once all the stock has been incorporated, cover the pot and reduce the heat to low. Allow it to simmer for approximately 15 minutes, or until the barley is tender yet still has a slight bite.

When the roasted vegetables are finished, remove them from the oven and add them directly to the risotto pot, including all the delicious juices. Stir gently to combine, and season with salt, cracked black pepper, and fresh parsley.

Spoon the risotto into bowls while it’s still hot, drizzling a touch of olive oil over each serving if desired. Garnish with extra parsley and enjoy.