Meyer Lemon Barley Risotto

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Washington Post


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4 large Meyer lemons

6 cups low-sodium, nonfat vegetable broth

2 medium bulbs shallot

3 medium cloves garlic

1/2 teaspoon coarse sea salt or kosher salt

2 tablespoons canola oil

2 cups pearled barley

1 cup off-dry white wine, such as a Riesling

1 teaspoon honey

1/2 cup creme fraiche (may substitute sour cream; do not use nonfat)

3 handfuls (2 to 3 cups, loosely packed) greens, such as tatsoi, chard, baby spinach, arugula (optional)

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