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Feb 11, 2013 06:45 AM

Has anyone tried making risotto with whole wheat arborio rice?

I have some in my pantry and I'm making a simple pea-parmesan risotto tonight.
Has anyone tried it? If so, how did it taste? Did it need longer to cook? Any tips?

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  1. I do not understand the question - wheat and rice are two different types of grain. What is it? Rice or wheat?

    1. Do you mean brown arborio rice? The rice comes out a bit chewier than white arborio rice and it takes about 55 minute to an hour to make risotto with it.

      1. Assuming you mean brown rice and are not trying to turn wheat into risotto (if the latter, search recipes for bulgur pilaf):

        1. There is no such thing as whole wheat rice

          1. I did a mushroom risotto with brown rice once, and it took forever, I will never do it again. It's worth it to run to the store and get some white rice. The previous commenter mentioned it takes 55 - 60 minutes, for me it was longer, I didn't time it but I remember it wasted my whole evening stirring that dish.