Yes, risotto can be made with many different types of whole grains like barley, farro, quinoa, millet, and brown rice. Avoid tough grains like wheat berries or kamut as they will not soften enough. You can also make risotto with small pasta shapes like orzo. While you won't get the same creamy consistency as arborio rice, it will still be delicious. Follow the same technique that you would for traditional risotto, adding the stock in stages and stirring the grain often. Keep in mind that other grains often require a longer cooking time and more liquid than arborio rice, so be sure to have extra stock on hand.