{"id":15825,"date":"2014-05-06T10:15:49","date_gmt":"2014-05-06T17:15:49","guid":{"rendered":"https:\/\/shescookin.com\/?p=15825"},"modified":"2019-07-18T18:00:51","modified_gmt":"2019-07-19T01:00:51","slug":"baby-bok-choy-risotto","status":"publish","type":"post","link":"https:\/\/shescookin.com\/baby-bok-choy-risotto\/","title":{"rendered":"Baby Bok Choy Risotto"},"content":{"rendered":"
<\/a><\/p>\n Inspired by Lidia Bastianich’s “Waste Not, Want Not” Lettuce Risotto where she uses the outer leaves of salad greens that would normally be thrown out (or composted) to make a beautiful creamy risotto, today’s recipe is yet another way to enjoy tender baby bok choy. Like Lidia, I hate wasting food and feel a great deal of accomplishment when I can muster a deliciously miraculous meal out of “nothing”. You know the familiar – “there’s nothing to eat in this house!”<\/p>\n I grew up in a household where nothing was wasted and what wasn’t eaten was composted to fertilize the garden that nourished our family. One of the things that come from eliminating processed foods from our diet is eliminating a tremendous amount of waste in the form of packaging! Anyway, one of the few cooking shows I catch now and then is \u00a0Lidia’s Italy in America\u00a0<\/em>\u00a0on Create TV where Lidia explores the food, artisans and ingredients at the heart of Italian-American cooking. \u00a0I love her no nonsense manner and the people she interviews that are keeping old-world traditions alive in America. I\u00a0<\/span>think Lidia and I must have had similar upbringings – only she grew up to be a celebrity chef \u00a0and matriarch of the\u00a0Bastianich restaurant and wine empire, and I’m happy to learn from her.<\/p>\n <\/a><\/p>\n Speaking of nothing in the refrigerator, I didn’t even have lettuce greens (Lidia used escarole and chickory on the show), but since I’ve been on a baby bok choy kick, I had a few remaining from when I made Roasted Bok Choy<\/a> that needed using. A lot of people think making risotto is too much work, sure you have to stand over it and stir, but it really isn’t difficult to make and doesn’t take that long – 20 minutes while you’re chatting with your husband or overseeing the kids doing their homework and you’re done! Add a fresh green salad or sliced heirloom tomatoes with onion and you have a beautiful meal.<\/p>\n