Barley Basil Risotto with Fresh Asparagus & Corn - OLDWAYS - Cultural Food Traditions OLDWAYS – Cult
Heat oil in a large heavy saucepan over medium-high heat. Add onion to pan; sauté until tender. Stir in barley grits; cook 1 minute, stirring constantly. Reduce
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced ramps (or other onion)
- 1 cup whole grain barley grits*
- 3 cups warm vegetable broth, divided
- 1 cup (1-inch slices) asparagus
- ¾ cup fresh corn kernels (about 1 ear)
- ¼ cup grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons thinly sliced fresh basil
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice
- thinly sliced basil (optional)
- shaved Parmigiano-Reggiano cheese (optional)
- freshly ground black pepper (optional)
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