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1
Preheat the oven to 425 degrees F.
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2
Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer.
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3
Roast until golden and tender, about 25 minutes.
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4
Combine the chicken broth and thyme in a small saucepan and bring to a simmer.
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5
Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat.
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6
Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes.
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7
Pour in the wine, and cook, stirring constantly, until the liquid is absorbed.
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8
Add 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
Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes.
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10
Add the roasted vegetables and cook until the vegetables are heated through.
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11
Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 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.
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14
Serve immediately.
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15
Pass grated cheese at the table.
