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 Onion (1/2) into the Extra-Virgin Olive Oil (1 tablespoon) until onion is transparent, about 4-5 minutes on low heat.
Add the fennel and saute it for 3-5 minutes.
Add the Barley (2/3 cup) and stir it into the fennel and onion for a couple of minutes.
Add half of the Vegetable Broth (2 cup) 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 tablespoon). Let is sit on your counter covered for 2-3 minutes.
Meanwhile, poach your Egg (2). 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!