Title: Barley risotto with fennel
Coat a 4 quart or larger slow cooker with cooking spray. Crush fennel seeds. Combine the fennel seeds, diced fennel, barley, carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water, and wine, and stir to combine. Cover and cook until the barley is tender, but pleasantly chewy and the risotto is thick and creamy 2 1/2 to 3 1/2 hrs.
Shorlt before serving, cook green beans according to directions