Barley Risotto with Roasted Winter Vegetables

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4 cups chicken or vegetable broth, homemade or low-sodium canned

2 sprigs fresh thyme

1 medium carrot, sliced

1 small celery root (about 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

4 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, plus additional for seasoning

1 cup pearl barley

1/2 medium onion, chopped

2 cloves garlic, smashed

1/2 cup dry white wine

4 to 5 cups torn mustard greens (1 small bunch)

Freshly ground black pepper

1 cup freshly grated Parmesan, optional