Barley Risotto with Root Veggies and Kale

This recipe is from the cool website Grill-A-Chef, by Chef Joshua whom I recently "met" when he appeared on "Chopped" in my living room. :)

1 qt. stock (chicken or veggie)
1 cup pearl barley
3/4 cups of root veggies 1/2" dice (carrot, sweet potato, celery root, turnip,
1/2 of a diced onion
1 garlic clove, sliced
1 cup of kale, sliced (tightly packed)
2 tbsps butter (or extra virgin olive oil)
1/4 cup grated hard cheese

1. Over medium high heat bring the stock to a simmer. Drop in the barley and boil it until the ends just start to burst and it is chewy, but cooked. This should take around 20 minutes but may take up to 30 depending on your barley.
2. Strain the barley, reserving the stock.
3. Heat a 6-8 qt. stock or sauce pot over medium heat, add enough vegetable oil to coat and drop in your root veggies with a few tbsps of stock to moisten. Toss every few minutes until they're just about fork tender. about 6-8 minutes.
4. Add in the onion and sliced garlic, cooking for another two minutes.
5. Add the barley and kale and mix it well. Put in enough stock to barely submerge the entire lot. Set the heat to medium high.
6. As this starts to boil, stir it well. Wait until it reduces such that you can only see bubbles peeking out the edges of the pan (see pic) This may take several minutes, so be patient.
7. Add the butter (or oil) and cheese and stir it in, continuing to cook until the liquid is almost gone. Like a good pasta it should be saucy, but not wet. When you put it on a plate it should hold a firm mound without leaking puddles of liquid - - - that's the goal anyway.