Baby Bok Choy Risotto
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
You'll be amazed at how little butter and cheese is used in this creamy risotto brightened with bok choy.
Servings: 4 servings
  • 6 baby bok choy
  • 1 shallot thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 teaspoon red chile flakes
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1 quart low-sodium or homemade chicken stock
  • 1/2 cup finely grated Comte cheese*
  1. Wash and slice the bok choy into 1/2 inch ribbons. Separate the leafy portion from the stems. You should have about 2 cups of leaves. Chop the stems (approx. 1 cup) and set aside.
  2. Heat the butter and olive oil in a medium-sized heavy-bottomed saucepan, saute the bok choy stems for 2 minutes, then add the shallots and cook for an another minute. Add the arborio rice and stir to coat with oil and cook for 2-3 minutes until translucent.
  3. Add the wine and cook until evaporated. Stir in 1 cup of warm stock and simmer, stirring occasionally. When the stock has been absorbed, add another cup and continue in this way until the mixture has cooked for about 15 minutes.
  4. Stir in the bok choy leaves and more stock and cook for an additional 3-5 minutes. Remove from heat and stir in the grated cheese. Cover and serve immediately.
Recipe Notes

* Comte cheese is a delicious aged French cheese that is surprisingly low in sodium. Grana Padano or Parmigiano-Reggiano may be substituted, but they are higher in sodium.