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Meyer Lemon Risotto

Meyer Lemon Risotto Recipe

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 shallots, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon fine-grain sea salt
  • 2 cups lightly pearled barley or pearled farro
  • 1 cup good quality dry white wine
  • 6 cups light vegetable stock (or water)
  • Grated zest of 4 Meyer lemons (more to taste if you like)
  • 1/2 cup Parmesan cheese
  • 1/2 cup crme fraiche (or sour cream)
  • 3 big handfuls of greens, chopped
  • Handful of toasted pine nuts, for garnish
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