Risotto with Winter Vegetables

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4 tablespoons unsalted butter

1 medium onion, chopped

4 cloves garlic, smashed

1 teaspoon kosher salt, plus additional for seasoning

Freshly ground black pepper

1 1/2 cups Arborio rice

3 carrots, cut into large chunks

2 sprigs fresh thyme

1 small celery root (about 1 pound), peeled and cut into chunks

1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional

3 cups chicken broth, low-sodium canned or homemade

1/2 cup dry white wine

1 large bunch mustard greens, washed and torn (4 to 5 cups)

1 cup freshly grated pecorino, plus additional for serving