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1
Preheat the oven to 425 degrees F.
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2
In a large bowl, toss the carrot, celery root, and butternut squash with 2 tablespoons of the oil and the salt and spread out in an even layer on a baking sheet.
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3
Roast until golden and tender, 22 to 26 minutes.
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4
Add the chicken broth and thyme in a small saucepan and bring to a simmer.
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5
Heat the remaining 1 12 tablespoons oil in the saucepan over medium-high heat.
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6
Stir in the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, 4 to 6 minutes.
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7
Add the wine, and cook, stirring constantly, until the liquid is absorbed.
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8
Pour in 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently.
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9
Pour in the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, 28 to 32 minutes.
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10
Stir in the roasted vegetables and cook until the vegetables are heated through.
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11
Mix the greens into the risotto, then let the mixture sit until the greens wilt, about 4 minutes.
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12
If the risotto thickens up too much, thin it out with a little hot water.
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13
Season with salt and pepper to taste and sprinkle freshly grated parmesan cheese on top if desired.
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14
Serve warm.
