Barley Risotto with Fennel and Olives

Ingredients

• 1 tablespoon butter
• 1 1/2 cups chopped leek, divided
• 1 cup finely chopped fennel bulb, divided
• 1/2 cup finely chopped red bell pepper
• 3/4 cup uncooked pearl barley
• 1 teaspoon fresh or 1/4 teaspoon dried thyme
• 2 garlic cloves, minced
• 3 1/2 cups fat-free, less-sodium chicken broth, divided
• 1/2 cup dry white wine
• 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon freshly ground black pepper
• 1/4 cup oil-cured olives, pitted and chopped
• Chopped fennel fronds (optional)

Preparation

1. Melt butter in a large saucepan over medium-high heat. Add 3/4 cup leek, 1/2 cup fennel, and bell pepper; sauté 5 minutes or until tender. Add barley, thyme, and garlic; cook 2 minutes, stirring constantly. Stir in 2 cups broth, and cook 10 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining 3/4 cup leek, 1/2 cup fennel, 1 1/2 cups broth, and wine; cook until liquid is nearly absorbed, stirring frequently (about 45 minutes). Stir in the cheese, parsley, and black pepper. Sprinkle with olives; garnish with fennel fronds, if desired.