Barley Basil Risotto with Fresh Asparagus & Corn | The Whole Grains Council

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