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Best of Both Worlds: A Method for Making Better Whole-Grain Risotto

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Sep 11, 2012
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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.

→ Read more & get the recipes: Wholesome Risotto with Whole Grains at the New York Times

Do you have any tips or favorite recipes for making whole-grain risottos?

Related: How to Make Great Risotto at Home

(Images: Emma Christensen; Elena Elisseeva/Shutterstock)