I began making barley risotto about six months ago when I realized that barley cooks up so creamy. I found it extremely satisfying and filling, and now I don't miss the white rice at all. In fact, I quite like the combination of soft and creamy yet chewy and toothsome. So I started experimenting with many of my favorite whole-grains and now rarely use arborio rice at all. From barley, farro, or even oats, whole-grain risotto might just be your new favorite side dish.
Try a Recipe: • Brown Rice Risotto with Winter Squash - The New York Times • Barley Risotto with Beans and Greens - Smitten Kitchen • Whole-Grain Risotto with Kale - Rachel Cooks • Meyer Lemon Risotto (with Barley) - 101 Cookbooks • Spicy Squash Risotto with Brown Rice - Greens and Seeds • Oat Risotto with Peas and Pecorino - The Bitten Word • Buckwheat Risotto with Goat Cheese - Whole Grains Council
Related: Farro Risotto with Corn and Tomatoes
(Image: Rachel Cooks)