Barley risotto with shrimp

Ingredients:

• 5 tablespoons unsalted butter
• 1 small fennel root, chopped + 1/4 cup fennel greens
• 4 cloves garlic, finely chopped
• 1 teaspoon chopped fresh rosemary
• 1.5 cups quick-cooking pearl barley (about 220 g)
• 1.5 cups lightly salted chicken broth
• 0.6 kg medium shrimp, peeled and deveined
• 3/4 cup frozen peas
• 0.5 tsp grated lemon zest + 2 tbsp lemon juice
• 1/4 tbsp. grated parmesan

Preparation:

1. In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the chopped fennel, garlic, rosemary, and a pinch of salt and black pepper. Cook, stirring occasionally, until the fennel is tender, about 5 minutes. Stir in the pearl barley, distributing the ingredients evenly.
2. Add chicken broth and 2 cups water. Bring to a boil, then cover, reduce heat to medium, and simmer until the barley is tender but still slightly firm, 8-10 minutes.
3. Remove the lid and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are cooked through, about 5 minutes. Remove from heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the Parmesan cheese and 2 tablespoons of fennel fronds, and season with salt and pepper to taste. Divide among plates and garnish with the remaining fennel fronds.