Barley risotto with fennel

Ingredients

2 teas fennel seeds
2 fennel bulbs, cored and finely diced
1 cup pearl barley
1 small carrot, finely chopped
1 large shallot, finely chopped
2 cloves garlic, minced
4 cups reduced sodium, chicken broth
1/3 cup dry white wine
2 cups frozen french cut green beans
1/2 cup grated parmesan
1/3 cup pitted, oil cured black olives
1 tbls freshly grated lemon zest
Freshly ground pepper to taste

Instructions

Coat a 4 quart or larger slow cooker with cooking spray. Crush fennel seeds. Combine the fennel seeds, diced fennel, barley, carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water, and wine, and stir to combine. Cover and cook until the barley is tender, but pleasantly chewy and the risotto is thick and creamy 2 1/2 to 3 1/2 hrs.
Shorlt before serving, cook green beans according to directions