Barley Risotto with Shrimp and Peas - Whole Living

Ingredients

• 1 cup pearl barley
• 6 cups homemade or low-sodium store-bought chicken stock
• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped onion
• 1/2 cup dry white wine
• 12 ounces rock shrimp, peeled Maine shrimp, or other small peeled shrimp
• 2 1/2 cups frozen peas, thawed
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon coarse salt
• Freshly ground pepper