Roasted Root Veg and Barley Risotto

Name: Roasted Root Veg and Barley Risotto
Ingredients: 1 cup McCain frozen pumpkin chunks; 1 cup McCain frozen sweet potato chunks; 1 medium red onion, cut into eighths; 1 Tbsp olive oil; 1 tsp dried mixed herbs; 1 small white onion, diced; 1 clove garlic, minced; ½ cup white wine (optional, otherwise use extra stock); 1 cup pearled barley, rinsed; 3-4 cups good quality chicken or vegetable stock; 1 cup grated Parmesan cheese (or hard cheese of your choice), plus extra for garnishing; 100g soft goats cheese or gorgonzola cheese; ½ cup roughly chopped hazelnuts, toasted; Salt and freshly ground black pepper; Fresh parsley, roughly chopped, for garnishing (or oregano)