Barley Risotto with Collard Greens

Name: Barley Risotto with Collard Greens
Ingredients: 5 Tbs. (2 1/2 oz./75 g) unsalted butter; 10 oz. (315 g) button mushrooms, finely chopped; 1 large carrot, peeled and finely chopped; 1 leek, white and light green portions, thinly sliced; 1 Tbs. minced garlic; 3 Tbs. all-purpose flour; 2 Tbs. tomato paste; 1/2 cup (4 fl. oz./125 ml) dry red wine; 2 1/4 cups (18 fl. oz./560 ml) low-sodium vegetable broth; 1 1/2 cups (9 oz./280 g) diced canned tomatoes with juice; 1 Tbs. mild honey; 1/2 tsp. dried rosemary; Kosher salt and freshly ground pepper; 1 cup (7 oz./220 g) pearled barley; 2 cups (6 oz./185 g) thinly sliced stemmed collard greens; 1/3 cup (1 1/2 oz./45 g) grated Parmesan cheese