Making risotto with whole grains like farro, barley or quinoa instead of arborio rice can result in a dish with interesting textures and great flavor, but it usually lacks the creaminess that traditional risotto is known for. Martha Rose Shulman of the New York Times has a smart method for making creamy whole-grain risottos that combine the best of both worlds.Shulman recommends using a combination of arborio rice and whole grains, cooking the whole grains separately and adding them to the risotto after the rice has started to cook and release its starch. The result is a wholesome risotto that combines the pleasing texture of whole grains with the creaminess of traditional risotto.
The article includes five recipes for whole-grain risottos that combine arborio rice with wild rice, farro, black rice, red rice, and a number of different vegetables.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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