Arborio rice is the go-to choice for risotto as it has a high gluten content and makes for a creamy, hearty rice dish. But when you're ready to introduce more whole-grains into your diet, there are a wide range of options that work perfectly in risotto recipes, and are just as rich and creamy!
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)
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These look great! Small correction-- rice is gluten-free, so there is actually no gluten in traditional risotto. The high starch content of the arborio rice is what thickens it up.
I love risotto-it's a staple meal at my home! I've improvised before, especially with brown rice and farro and it turns out just as delicious! I actually think the farro has a much better consistency when it's a but al dente...
That's exactly what I was going to say. Thanks for beating me to it. :)
I know it isn't a grain, but quinoa makes amazing risotto.
michellez, the starch in rice is called rice gluten sometimes. It's confusing :)
This is good ideas and all, but don't call it risotto. Risotto by definition is a rice based dish. It would be like saying make spaghetti and meatballs but use rice instead. Sure you could, but it's not a pasta, so it's not the same thing. Alternatives to risotto, sure.
Since gluten is a protein, calling a starch "rice gluten" doesn't make sense and is very misleading to people trying to avoid gluten for medical reasons.
I agree that risotto is technically a rice dish, but it is also a method of cooking, so since they are using the risotto method to cook these various grains I think we can safely call them risotto. My family is Italian, and I get it that they would be very strict in saying that this is not risotto, however, I don't see any reason to be that strict about it. These recipes look great!