Bok Choy Risotto in the Oven

By • October 6, 2014 4 Comments

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Author Notes: Mario Batali has a wonderful sautéed escarole recipe with garlic and anchovies. I substitute bok choy and make it frequently. Martha Stewart makes a recipe for oven baked risotto which is easy and saves time for prepping other components of a meal. I used her technique for this risotto... inpatskitchen

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Makes 4 to 6 side servings

  • 3 tablespoons olive oil
  • 5 anchovy fillets, minced
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 large bunch very leafy bok choy
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups warm chicken broth (divided)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 to 3/4 cups finely grated parmesan
  • Juice of 1/2 medium lemon
  • Salt and pepper for re seasoning if needed
  1. Prep the bok choy by removing the root end and cutting off the green leaves. Reserve the leaves. Slice the white stalks crosswise about 1/4 inch.
  2. Pre heat your oven to 425F. In a 4 quart oven proof pot or Dutch oven, sauté the anchovies in the oil until they practically disintegrate. Add the shallot and garlic and continue to sauté until fragrant. Add the sliced bok choy stalks and sauté about 5 minutes more.
  3. Stir in the rice until it's nicely coated and then add the wine, salt and pepper. Bring up to a simmer and cook until the wine is absorbed into the rice. Add 2 1/2 cups of the chicken broth, bring back up to a boil and then cover and place in the pre heated oven. Bake for 20 to 30 minutes until the liquid is just about absorbed in to the rice.
  4. While the risotto is baking chop the green leaves of the bok choy finely, making sure to remove all of the white stalk that sometimes runs through the leaves.
  5. Once the rice has finished baking, remove from the oven and stir in the green leaves and some of the reserved chicken broth (you may not need it all). Stir in the cheese and lemon juice and serve nice and warm

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