English Pea and Parmesan Barley Risotto

1 (1/2) cups (8 oz) shelled fresh English peas (from 1 (1/2) lb pease in the pod)

1 (1/4) tsp kosher salt, divided, plus more for boiling peas

4 cups chicken or vegetable broth

1 1 oz parmesan cheese rind

1 dried bay leaf

4 Tbsp olive oil, divided

1 small onion, finely chopped

1 clove garlic, finely chopped

1 (1/2) cups pearl barley

(1/2) cup dry white wine

(1/2) tsp freshly ground black pepper

6 oz parmesan cheese, grated (about 1 (1/2) cups), divided

1 cup pea shoots (about 2 oz)

Fill a large bowl with ice water. Cook peas in a pot of boiling salted water until crisp-tender, about 2 minutes. Transfer to ice water to cool; drain.

Bring broth, 2(1/2) cups water, Parmesan rind, and bay leaf to a simmer in a large pot. Keep warm over low heat.

Heat 2 tablespoons oil in a large saucepan over medium. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add barley and (1/4) teaspoon salt and cook, stirring, until lightly toasted, about 5 minutes. Add wine and cook, stirring, until absorbed, about 30 seconds.

Stir 1 cup warm broth into barley and cook, stirring, until liquid is nearly absorbed, about 5 minutes. Continue cooking, adding (1/2) cup warm broth at a time, stirring until liquid is nearly absorbed after each addition, until barley is tender, about 40 minutes. (You should have (1/2) cup broth remaining.) Remove Parmesan rind and bay leaf. Stir in peas, pepper, 1 cup grated Parmesan, and remaining 1 teaspoon salt.

Cook, stirring, until peas are tender, about 2 minutes. Remove from heat and stir in remaining (1/2) cup broth. Top with pea shoots and remaining (1/2) cup Parmesan. Drizzle with remaining 2 tablespoons oil.