Pearl barley risotto with roasted winter vegetables Recipe | Food Network UK

Ingredients

• For the roasted vegetables
• 1 medium carrot, sliced
• 1 small celeriac (about 225g), peeled and cut into 2cm chunks
• 1/2 small butternut squash, halved, peeled, seeded, and cut into 2cm chunks
• 4 tbsp extra-virgin olive oil, divided
• For the pearl barley risotto
• 1L chicken or vegetable stock, homemade or low-sodium canned
• 2 sprigs of fresh thyme
• 6g salt, plus additional for seasoning
• 200g pearl barley
• 1/2 medium onion, chopped
• 2 cloves garlic, smashed
• 125ml dry white wine
• 250g torn mustard greens (1 small bunch), if not available spinach is fine
• Freshly ground black pepper
• 100g freshly grated Parmesan, optional