Barley Risotto With Shrimp And Peas

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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

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