Shrimp and Barley Risotto
Ingredients
- 5 tablespoons unsalted butter
- 1 small bulb fennel, chopped, plus 1/4 cup fronds
- 4 cloves garlic, finely chopped
- 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground pepper
- 1 1/2 cups quick-cooking pearl barley (about 8 ounces)
- 1 1/2 cups low-sodium chicken broth
- 1 1/4 pounds peeled and deveined medium shrimp
- 3/4 cup frozen peas
- 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
- 1/4 cup grated parmesan cheese
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