I was looking for some recipes that use Meyer lemons and happily found this risotto recipe over at 101 Cookbooks.  I swayed a little from Heidi’s version - I used pot barley instead of pearl barley and I omitted the sour cream (sounded too weird).    In the end, I think it turned out pretty well.

I didn’t love it as much as my barley mushroom risotto from last week, but it got a solid “meh, it’s pretty good”.  Maybe it would have been better with the sour cream, but when you’ve just stirred barley for an hour, why risk ruining it?

I wish I had a pressure cooker to cook the barley faster since it takes over an hour to cook the darn stuff.  It’s worth it though.   It is.  Just use mushrooms and not lemons.