Dice the carrots into 1cm cubes. Place in an oven tray. Slice the Celeriac into 1cm long circular pieces. Then grate the edge on a mandolin or grater to produce long thin strips. Cut enough to garnish 4 dishes. Then chop the remaining amount into cubes the same size as the carrots and add to the oven tray. Take 2 tablespoons of the oil and mix with the carrot and celeriac, season with salt and pepper.
Place in a 200˚c oven and cook for 25-30 minutes or until golden on the outside.
Whilst the carrots are cooking make the risotto. Heat the remaining olive oil in a pan over a low heat. Dice the onion into small pieces and add to the pan. Once the onions are soft, add the barley and cook for a minute or two. Add a little of the stock. Just enough to cover the barley. Stir intermittently until the stock has been absorbed, then add more stock. Continue this process for around 35-40 minutes until the stock has been fully used and the barley is soft with a bite.
When the barely is almost done. Boil a pan of salted water and blanch the kale for just under a minute. Drain and then mix the kale and roasted carrots into the risotto and cook for a further 2 - 3 minutes.
Serve immediately with the celeriac arranged on top of the barley.