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.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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