Bok choy is great for more than just stir-fry! This Bok Choy Risotto is a delightful twist on the classic Italian dish, combining the creamy comfort of risotto with the fresh, mild flavour of bok choy - adding a touch of green and a subtle crunch, that balanced the richness of the dish.
Baby Bok Choy Risotto
6 baby bok choy (or one full-sized head)
1 shallot thinly sliced
1 Tbsp butter
1 Tbsp olive oil
1/4 tsp red chili flakes
1 cup arborio rice
1/2 cup dry white wine
1 quart stock
1/2 cup finely grated Comte cheese
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Wash & slice the bok choy into 1/2 inch ribbons. Separate leafy portions from stems. You should have about 2 cups of leaves. Chop stems (approx. 1 cup) & set aside.
Heat butter & olive oil in a medium-sized saucepan, saute bok choy stems for 2 minutes, then add shallots & cook for another minute. Add arborio rice & stir to coat with oil & cook for 2-3 minutes until translucent.
Add wine & cook until evaporated. Stir in 1 cup of warm stock & simmer.. When stock has been absorbed, add another cup & continue in this way until mixture has cooked for about 15 minutes.
Stir in the bok choy leaves & more stock & cook for an additional 3-5 minutes. Remove from heat & stir in grated cheese. Cover & serve immediately.
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