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