Yes, you can even make it with brown rice.
—as long as it gets creamy after a while on the stove, it can be a great substitute for a risotto-like dish.
The only grains you'll want to avoid are really tough grains, like wheat berries or kamut. I learned the hard way that these will never get creamy or soft like a grain should for risotto, no matter how long you cook them or how much broth you add.
If you're using a grain aside from brown rice, Munoz recommends following a traditional risotto recipe. That means you'll have to babysit it and stir it until it's ready, which will take about 30 to 40 minutes depending on which grain you're using. Keep extra stock on hand, because Munoz says you'll never know how much you need when you're mixing up the grains. "Grains like barley will take a long time to cook and need much more stock," he explains, "sometimes double the amount."Making brown rice risotto is even easier than actual risotto, says Munoz. That's because after the wine has reduced, all you have to do is add broth, cover it, and stick it in the oven for an hour.
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