Barley Risotto

I ate a barley risotto at The Wild Grape in Salt Lake.  It was terribly delicious.  So, I searched online and found a recipe.  It doesn't really taste much like the one from the restaurant, but it is still delectable. This was my first experience with celery root, which I like very much.

Ingredients
6 C. Chicken Broth
2 Sprigs thyme (or 1 TBSP dried)
2 Medium carrots, sliced
1 1/2 lb. celery root, peeled, cubed 3/4"
1/2 small butternut squash, peeled, seeded, cubed 3/4"
4 Tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
3 TBSP. butter
1 1/2 C. pearl barley
1 medium onion, chopped
1/2 C. dry white wine, optional
1 C. Parmesan cheese, grated

Method
Preheat oven to 425.  Toss vegetables with olive oil, salt and pepper.  Spread out on baking sheet. Roast until just tender, but not mushy. Set aside

Combine broth and thyme in a saucepan, bring to a simmer

Heat butter in a large saute pan. Add barley garlic and onion.  Cook, stirring frequently until onion softens and you can hear the barley start popping (about 5 min)  Add white wine, stir constantly until all liquid is absorbed.  Add broth 1 cup at a time (strain if using dried thyme), stirring until almost all liquid is absorbed.  If you run out of broth, you may need to use simmering water until barley is tender.  When barley is tender, add roasted vegetables and parmesan cheese.  The consistency should be a little soupy, but not runny.  Add extra parmesan at the table to serve.  Good with garlic bread.