You'll be amazed at how little butter and cheese is used in this creamy risotto brightened with bok choy.
6baby bok choy
1/4teaspoonred chile flakes
1/2cupdry white wine
1quartlow-sodium or homemade chicken stock
1/2cupfinely gratedComte cheese*
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.
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.
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.
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.
* 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.
Baby Bok Choy Risotto https://shescookin.com/baby-bok-choy-risotto/