Barley Risotto With Fennel And Olives

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Ingredients

1 tablespoon butter

1 1/2 cups chopped leek, divided

1 cup finely chopped fennel bulb, divided

1/2 cup finely chopped red bell pepper

3/4 cup uncooked pearl barley

1 teaspoon fresh or 1/4 teaspoon dried thyme

2 garlic cloves, minced

3 1/2 cups fat-free, less-sodium chicken broth, divided

1/2 cup dry white wine

1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon freshly ground black pepper

1/4 cup oil-cured olives, pitted and chopped

Chopped fennel fronds (optional)

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