Risotto

Risotto Minus the Rice

Arborio's great and all, but there are so many ways to make this creamy classic. Here, eight alternatives to get you started.
  • Kemp Minifie
    3/8

    Amaranth "Risotto" With Mushrooms

    Amaranth fans love this grain for its nutty flavor and high protein content. It's also super easy to turn into a creamy risotto; just let it cook slowly on its own, no constant stirring required. For an extra flavor boost, mix a handful of Parmesan into this recipe at the end of cooking.

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  • Peden & Munk
    4/8

    Freekeh Paella with Clams and Almond Aioli

    The traditional Arabic grain freekah is roasted, giving it a lightly smoky, earthy bite. This recipe adds chorizo and clams for a delicious dinner. Go one step further and finish it with a little cream and cheese for something even more delicious.

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  • Peden & Munk
    7/8

    5-Grain Porridge with Bee Pollen, Apples, and Coconut

    Topped with toasted coconut and apples, this 5-grain porridge is creamy risotto-like breakfast treat. We'd also cook the combination of brown rice, quinoa, amaranth, and millet in stock for a savory side.

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  • Photo by Michael Graydon and Nikole Herriott
    8/8

    Brown Rice Porridge with Hazelnuts and Jam

    Along with alternative grains, you can also cook a variety of rices risotto-style, including jasmine, long grain wild rice, or brown rice. But no matter the grain, follow the basic risotto rules, including toasting the grain first and using a flavorful cooking liquid, to achieve the best results.

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Katherine Sacks is a New York City-based writer, editor, and recipe developer (with a special interest in baking and vegetarian cuisine), focused on the connections between food culture, food pathways, sustainability, and the environment. Her previous roles include acting as the Digital Content Manager for FoodPrint.com, traveling the country as ... Read More
Associate Food Editor Emeritus
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23 Risotto Recipes for Silky, Creamy Dinners at Home
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