Wash up the
Fennel Bulb (1)
and remove the first layer.
Cut the fennel in 4 parts and slice it very thin.
In a large pot, saute the
Extra-Virgin Olive Oil (1 Tbsp)
until onion is transparent, about 4-5 minutes on low heat.
Add the fennel and saute it for 3-5 minutes.
Barley (2/3 cup)
and stir it into the fennel and onion for a couple of minutes.
Add half of the
Vegetable Broth (2 cups)
and let it simmer covered with a lid. Add more broth as needed until the barley is fully cooked. This should take about 30 minutes.
When ready, add
Fresh Parsley (1 Tbsp)
. Let is sit on your counter covered for 2-3 minutes.
Meanwhile, poach your
. My trick to the perfect poached egg is to place the each egg into oiled plastic wrap, close it tight and drop the bag into boiling water for about 3 minutes.
Plate your risotto and lay one poached egg on top of each serving. Sprinkle some
Parmesan Cheese (to taste)
if you like, and serve it immediately. Enjoy!