Meyer Lemon Risotto with Tatsoi - The Conservation Foundation

Ingredients

• 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 crème fraiche (or sour cream)
• 3 big handfuls of tatsoi, chopped
• Handful of toasted pine nuts, for garnish