Barley Risotto and Greens with Roasted Squash, Celery and Carrots

• 4 cups chicken broth, low salt or vegetable broth, homemade or low-sodium canned
• 2 each thyme sprigs fresh
• 2 small carrots sliced, or 1 medium
• 1 small celeriac root 1/2 pound, peeled and cut into 3/4-inch chunks
• 1/2 small butternut squash halved, peeled, seeded, and cut into 3/4-inch chunks
• 3 1/2 tablespoons olive oil or other vegetable oil
• 1 teaspoon kosher salt plus more for seasoning
• 1 cup pearl barley
• 1/2 medium onions chopped, or 1 small one
• 4 cloves garlic smashed, or as needed
• 1/2 cup white wine dry
• 4 cups mustard greens 1 small bunch, torn, or kale, collard and swiss chard
• 1 x black pepper freshly ground
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated optional

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

chicken broth, thyme, carrots, pound, olive oil, kosher salt, pearl barley, onions, garlic smashed, white wine, mustard greens, black pepper, parmesan

Taken from recipeland.com/recipe/v/barley-risotto-greens-roasted-s-51392 (may not work)