Beyond Arborio Rice: 7 Risotto Recipes Made with Whole Grains

published Nov 6, 2012
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(Image credit: Joe Lingeman)

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