Barley risotto with baked winter vegetables

Ingredients:

• 4 cups chicken or vegetable broth, homemade or store-bought, lightly salted
• 2 sprigs of fresh thyme
• 1 medium carrot, thinly sliced
• 1 small celery root (about 200 g), peeled and cut into 2 cm pieces.
• Half a small butternut squash, halved, seeded, peeled and cut into 2cm pieces.
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon coarse salt + more to taste
• 1 cup pearl barley
• Half a medium onion, chopped
• 2 cloves garlic, crushed
• 0.5 cups dry white wine
• 4-5 cups torn mustard greens (1 small bunch)
• 1 cup freshly grated Parmesan (optional)

Preparation:

1. Preheat oven to 220°C. Toss the carrots, celery root, and pumpkin with 2 tablespoons of olive oil and salt on a baking sheet and spread into an even layer. Bake until the vegetables are tender and golden brown, about 25 minutes.
2. Pour chicken broth into a small saucepan, add thyme and bring to a boil.
3. Heat the remaining 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the barley, onion, and garlic and cook, stirring occasionally, until the vegetables have softened slightly, about 5 minutes.
4. Pour in the wine and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of broth, reduce the heat to medium, and simmer, stirring frequently, until the liquid is absorbed. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still firm and the risotto is still soupy, about 30 minutes.
5. Add the roasted vegetables and cook until heated through. Stir in the mustard greens, then let the risotto simmer until wilted, about 3 minutes. If the risotto thickens too much, thin it with a little hot water. Season with salt and pepper to taste. Serve immediately. Garnish with grated Parmesan cheese.