Looking for Arborio Rice Substitutes? Whether you’re making risotto or a creamy rice dish, discover the best alternatives that deliver the same rich texture and flavour—no specialty store trip required!
So, you’re all set to make a cozy homemade risotto—maybe even my go-to mushroom risotto recipe—but then you realize you’re out of Arborio rice. Classic. Don’t worry, you’re definitely not the only one who’s stared into the pantry hoping that random bag of rice will magically turn into something creamy and dreamy.
The good news? It just might. While Arborio is the traditional choice, there are some pretty solid Arborio rice substitutes that can still give you that luscious, starchy texture we all love in a good risotto. Whether you’re improvising or simply looking to try something new, I’ve got you covered with the best swaps that actually work.
NO ARBORIO? NO PROBLEM!
THE BEST ARBORIO RICE SUBSTITUTES THAT STILL BRING THE CREAMY VIBES
1. CARNAROLI RICE
Why it works: Known as the “king” of Italian risotto rice, Carnaroli is actually even starchier than Arborio. That means ultra-creamy results and a little more forgiveness when it comes to overcooking.
How to use: Use it 1:1 in any recipe that calls for Arborio, especially risotto.
Best for: Classic mushroom risotto, saffron risotto, or any creamy risotto dish where texture is key.
2. VIALONE NANO RICE
Why it works: This short-grain Italian rice is slightly less firm than Arborio but still releases tons of starch, giving you that signature risotto silkiness.
How to use: Sub it in 1:1 for Arborio, and note it may cook a little faster.
Best for: Lighter risottos like seafood or spring vegetable versions. Also great for rice pudding.
3. SUSHI RICE (SHORT-GRAIN JAPANESE RICE)
Why it works: Super sticky and starchy, sushi rice can mimic the creamy texture of risotto in a pinch—though the flavour is a bit more neutral.
How to use: Rinse thoroughly to control the starch and use 1:1. Stir constantly, just like you would with Arborio.
Best for: Creamy rice dishes or when you’re desperate for risotto and only have sushi rice on hand.
4. PEARLED BARLEY
Why it works: Okay, it’s not rice, but barley has a similar chew and releases starch as it cooks, creating a creamy consistency without dairy.
How to use: Simmer longer (about 35–45 mins), and add broth gradually like you would for risotto. Use about ¾ cup barley per 1 cup Arborio.
Best for: A rustic mushroom “barlotto,” or a hearty winter risotto spin.
5. FARRO
Why it works: This nutty ancient grain gives a totally different vibe—less creamy, more chewy—but still satisfying.
How to use: Pre-cook it slightly if needed, and cook with broth risotto-style. Use 1 cup farro per 1 cup Arborio.
Best for: Earthy dishes like roasted veggie farro risotto or fall-inspired flavours.
6. BASMATI RICE
Why it works: Honestly, it’s not ideal for risotto, but in a flavour-forward dish where you want distinct grains (like a rice bowl or pilaf), basmati saves the day.
How to use: Not a risotto rice, but great in recipes where Arborio is used for its short grain texture, not creaminess.
Best for: Rice bowls, stuffed peppers, or anything where texture > creaminess.
7. JASMINE RICE
Why it works: Similar to basmati, it’s fluffy and aromatic—but not creamy. It’s a stand-in when you need a mild, quick-cooking rice.
How to use: Use 1:1, but don’t expect risotto results.
Best for: Stir-fries, rice salads, or soups.
8. ORZO (YES, THE PASTA!)
Why it works: It’s a pasta, but the small size and starch content make it a surprisingly creamy risotto substitute (especially for “cheater” risottos).
How to use: Cook orzo risotto-style—toast it, then slowly add broth while stirring.
Best for: Quick, weeknight “faux-sotto” when you’re out of rice entirely.
So there you have it—no Arborio, no problem. Whether you’re going full Italian with carnaroli or getting a little rebellious with barley or orzo, you’ve got options. The key is knowing what you’re aiming for: creamy and rich, chewy and rustic, or just get-something-on-the-table energy. Whatever direction you go, your risotto dreams are still totally within reach.
And hey, if you’re still side-eyeing that sushi rice in your pantry—go ahead and give it a shot. You might just surprise yourself. Bookmark this list, send it to your fellow kitchen crisis crew, and don’t forget to circle back to my mushroom risotto recipe when you’ve got the real deal. Or even when you don’t—because flavour waits for no pantry.
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