In a saucepan, heat the olive oil. Sauté the shallot, garlic and fennel in it. Add the rolled barley and sauté briefly. Extinguish with the white wine and when it has reduced, pour in the clear soup. When the barley is almost soft, add the whipped cream. The liquid should be completely absorbed by the barley, then finish with the Parmesan cheese, a little butter and the herbs. Season the risotto with salt and freshly ground pepper.
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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!
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