Barley Risotto with lemon and creme fraiche

This is a delicious and fresh take on risotto: the barley adds a chewy texture, the lemon zest as a fresh twist, and the creme fraiche ensures the creaminess of a non-rice based risotto.  Adapted from 101 Cookbooks.

Ingredients

olive oil for frying
1 medium onion, chopped finely
2 shallots, chopped finely
3 cloves garlic, chopped or minced
2 c pearled barley
1 c white wine
6 cups light vegetable stock (make sure it is not too salty!)
grated zest of 2 lemons (add more if you want it really lemony)
1/2 c grated parmesian
1/2 c creme fraiche
3 handfuls of spinach, chopped
1/4 c toasted pine nuts for garnish

Instructions

1) Heat 1-2 T olive oil over medium-high heat in a large soup pot, and saute shallots, onions, and garlic for about 4 minutes, until the onions begin to soften
2) Add barley, a dash more olive oil, and stir until coated, cooking for about 1 minute.
3) Add white wine and simmer, 3-4 minutes, until the majority of the liquid has been absorbed.
4) Lower heat to a gentle simmer, and add stock 1 cup at a time, letting the barley absorb most of the stock between additions.  Stir regularly so that the grains cook uniformly, and cook for about 40 minutes, until the barley is soft enough to eat.
5) When the barley is cooked, remove from heat and stir in the lemon zest, parmesian, creme fraiche, and greens.
6) Season with salt and pepper, and garnish with pine nuts.