Barley and roasted tomato risotto

Ingredients

• 10 large plum (Roma) tomatoes, about 2 pounds total weight, peeled and each cut into 4 wedges
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 cups low-sodium vegetable stock or broth
• 3 cups water
• 2 shallots, chopped
• 1/4 cup dry white wine, optional
• 2 cups pearl barley
• 3 tablespoons chopped fresh basil, plus whole leaves for garnish
• 3 tablespoons chopped fresh flat-leaf (Italian) parsley
• 1 1/2 tablespoons chopped fresh thyme
• 1/2 cup grated Parmesan cheese, plus extra ungrated Parmesan for making curls for garnish