Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp | www.kitchenconfidante.com | A light way to enjoy bok choy!

Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp

Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp | www.kitchenconfidante.com | A light way to enjoy bok choy!
Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp

Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp | www.kitchenconfidante.com

Sometimes you get stuck in a rut. It happens. Especially in the kitchen.

I picked up a bundle of bok choy earlier this week, without a plan in mind, simply because it looked so beautiful at the market. Its tender leaves and stems are a favorite of mine, but I confess that I usually don’t think past a simple stir fry when it comes to bok choy.


Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp | www.kitchenconfidante.com

I tried braising some of it, but was dissatisfied. Too wilty and too stringy, the limp greens begged me why I cooked them to oblivion. Determined not to make my remaining stems suffer, I turned to Instagram and sought inspiration.

The ideas poured in! All of a sudden, I was excited, and I did not have nearly enough bok choy to try all your suggestions. With your guidance, my imagination began to work as I surveyed the remaining contents of my pantry and refrigerator (it’s been a while since I’ve been shopping, but that is another story).

Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp | www.kitchenconfidante.com | Creamy coconut milk, ginger and bok choy add fragrance to risotto.

Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp | www.kitchenconfidante.com | A light way to enjoy bok choy!

Arborio rice, frozen shrimp, and a shallot. Butter and olive oil. A splash of sake and a can of light coconut milk. One last remaining chunk of ginger. I realized I had the makings of a creamy risotto, and wondered how the bok choy would fare.

Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp | www.kitchenconfidante.com

This is a keeper. Cooking the stems separately into the risotto worked nicely with the shallot, and stirring in the tender leaves at the end with the coconut milk helped it stay fresh, and not to mention creamy. The ginger gave it a hint of fragrance. In a skillet, the shrimp cooked in a few minutes, with a touch of salty heat from fish sauce and sriracha. Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp is the start of a renewed love for bok choy.

Speaking of love, Valentine’s Day is just a few days away, and come to think of it, this risotto would be lovely if you decide to stay in for a quiet celebration. But I also thought I would send a little love your way by hosting a giveaway for the Le Creuset 3-3/4-Quart Multi-Pan I used in making this recipe. I worked with these 2-in-1 pans a few months ago, creating some recipes for this exclusive set, and I have one to share with you, in Valentine-ready Cherry red. It has proven to be super versatile in the kitchen, and I hope one of you enjoys it as much as I do.

Giveaway

I am excited for one of you to try this recipe with a Le Creuset 3-3/4-Quart Multi-Pan. One winner will be selected. Here’s how to enter:

  • Please leave a comment letting me know: Do you like bok choy? What’s your favorite way to prepare it?
  • Entries/Comments accepted until 12 a.m. Pacific, Friday, February 20, 2015.
  • One winner will be randomly selected and notified by email. The winner will have 48 hours to respond to email notification, otherwise an alternate winner will be selected.
Disclosure: This giveaway was made possible by Le Creuset.

Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp

Serves 4. | Prep: 10 minutes | Cook: 30 minutes

A simple meal that is fresh, creamy and gives an Italian classic an Asian twist.

Ingredients

For the Bok Choy Risotto with Coconut Milk:

1 tablespoon olive oil

1 tablespoon butter 

3 bok choy, chopped, stems and leaves divided

1 shallot. finely chopped

1 1-inch slice fresh ginger

1 cup Arborio rice

1/2 cup sake or dry white wine (or substitute chicken stock)

3 cups chicken stock, heated

1 13 oz can light coconut milk

2 tablespoons chopped cilantro

kosher salt and freshly ground pepper, to taste

 

For the Pan Seared Shrimp:

1 tablespoon olive oil

1/2 tablespoon unsalted butter

16 oz shrimp, shelled and deveined

1 teaspoon fish sauce

1/2 teaspoon sriracha

freshly ground black pepper

 

Instructions

In a deep-sided sauté or sauce pan, melt the butter in the olive oil over medium heat. Sauté the stems of the bok choy, shallot and ginger until the shallots are wilted. Add the Arborio rice, stirring until the rice is coated and translucent. Add the sake or wine, and cook until it is evaporated. Stir in 1 cup of chicken stock and allow to simmer, stirring periodically. When the stock is absorbed, add another cup, and continue incorporating the stock until the rice is fully cooked and the stock is all used, about 30 minutes. Discard the ginger. Stir in the coconut milk, along with the chopped bok choy leaves. Stir in the cilantro and Season to taste with salt and pepper.

Heat a the olive oil and butter in a skillet over medium heat. Add the shrimp, and season with fish sauce, sriracha and fresh pepper, stirring frequently. Cook until the shrimp is pink, about 3 minutes.

Serve the risotto with the shrimp and additional cilantro, if you wish.

Comments

  1. Aaron

    It’s okay in my opinion. Don’t hate it, but also don’t love it. If I am going to cook it, I like to sauté some onions, garlic and bacon then add the bok choy to cook in all the bacon grease! 

    Reply
  2. Amy S

    I like bok choy! It’s good in a stir fry – I like to add it near the end to keep it crunchy and light.

    Reply
  3. grace

    guess what: i’ve never in my life tasted bok choy.  seriously.  isn’t that sad!?!

    Reply
  4. Kristyn

    I love bok choy! I like it stir fried with thin slices of beef and onions with five spice seasoning and soy sauce!

    Reply
  5. Drisdy Kee

    i’ve added finely chopped bok choy to dumpling fillings!! it helps to add greens to even out the shrimp and meat.

    Reply
  6. Brianne

    I love bok choy, though I prefer baby bok choy. I like them best quickly stir-fried with mushrooms, bamboo shoots, water chestnuts, mirin and oyster sauce for a healthy Asian inspired meal. 

    Reply
  7. Maneesha Pradhan

    I love this recipe. Hadn’t thought of using coconut milk for risotto. WIll definitely try it out. I’d love to make Thom Kha Ghai soup in this pan.

    Reply
  8. Lisa Z

    I have only had bok choy mixed with other vegetables at restaurants so I am not sure.  But I don’t have any Le Creuset to cook them in, so I would give them a go if I win.

    Reply
  9. Chandara Creative

    Love this, Liren! Bok Choy is so yummy! I love cooking it in a simple stir fry of garlic, fish sauce, and oyster sauce or when the weather gets cold, a quick dip into a sizzling miso-dashi hot pot broth!

    Reply
  10. Julie Ann

    I love bok choy with jasmine rice, curry sauce, and tofu. Although, what you have made looks like heaven and I must try it!!

    Reply
  11. Shaina

    I adore bok choy. I often add it to stir fry, but I’m always looking for new ways to prepare it because I can’t seem to stop buying it at our farmers market.

    Reply
  12. Kim

    I have actually never tried it. But this looks like a delish recipe to start with!

    Reply
  13. Carly Alter

    I do like bok choy! I have never prepared it myself but my sister makes it in curry all the time.

    Reply
  14. Becca M

    I do like book choy, although like you I tend to think of it for stir fry and not much more.  I have put it in Thai style soups though!

    Reply
  15. Holly

    I usually cook bok choy with pork or chicken and ginger in a stir fry, and I like to add onion ,garlic, carrot, and sometimes other greens along with it.

    Reply
  16. Sharon

    I grew bok choy for the first time last summer! I smother it down like greens. or use it in my stir fry.

    Reply
  17. Kristy E.

    Love bok choy! Love it in an Indian braised salmon dish. 

    Reply
  18. Chris ATX

    I’ve loved bok choy since I lived in Singapore, and can’t wait to try this risotto recipe! I usually saute with a black pepper or chili sauce and serve with satay to remind me of the hawker stand experience, but have enjoyed it in a couple stir fries with avocado oil as well!

    Reply
  19. Jen

    I like bok choy, but for me it is also mostly a stir fry vegetable. I love the idea of this recipe (not to mention risotto in general)! Will definitely try it!

    Reply
  20. Jane, The Heritage Cook

    I love bok choy and use it in any dish that calls for vegetables. Sliced into slaws, stir-fries, salads, casseroles, etc. I can’t wait to try your risotto – it sounds and looks incredible (as always) and naturally gluten-free! Thanks Liren!!

    Reply
  21. Becky

    I love it! I usually sautee it with a little ginger and garlic.

    Reply
  22. Mary O.

    I’ve never cooked bok choy, but this recipe looks really delicious.  I will have to try it.

    Reply
  23. Heather W.

    I’ve actually never had bok choy, but this recipe sounds amazing! Definitely picking up some when I’m back at the grocery store. 

    Reply
  24. Deb|EastofEdenCooking

    My husband likes the more intense flavor of the baby bok choy, while I prefer the mellow taste of the larger plants. Either way, a quick stir fry with ginger and a splash soy sauce and then topped with green onions is our usual way to prepare bok choy. I like to saute the thick ribs first and then add the green leaves later. 

    Reply
  25. Lauren G.

    I am a bok choy fan.  I have to admit though, the only way I’ve prepared it is in stir fries.

    Reply
  26. Kaitlin Hundscheid

    I’ve never cooked with bok choy myself, but my mom has thrown it in stir fry and I thought it was super tasty!

    Reply
  27. Sijia

    LOVE bok choy. I either like it sauteed with some garlic and shiitaki mushroom, or stirred into some instant ramen last minute with a poached egg. Tastes like in 7th grade.

    Reply
  28. Liz+Barbo

    Id have to say no to bok choy. I find it very bitter. Although this post makes me want to give it another try!

    Reply
  29. Laura+(Tutti+Dolci)

    Love your risotto, what an inspired recipe! I do like bok choy but I’ve usually just enjoyed it in a simple stir fry, so this is a great twist!

    Reply
  30. Margot C

    I do like Bok Choy, I like to stir fry it with carrots and mushrooms and have it over brown rice.

    Reply
  31. Kristen

    I like bok choy, but I’ve never cooked it.

    The only time I ever bought it was to feed to my friend’s tortoise!  LOL  
    They love it!

    Reply
  32. Itzia

    I like bok choy but I’ve never cooked it. I like eating out in a stir fry

    Reply
  33. Christina Z

    I have never tried it but now this looks so good I am going to make this and see love to try something new.

    Reply
  34. Stephanie Phelps

    I have never had Bok Choy but after seeing this recipe I am going to give it a try I think my whole family would love this recipe. 

    Reply
  35. Maureen

    I’m okay with bok choy but my husband LOVES it. He would have it every night if he could. Wonder what he’ll say when I surprise him with this!

    Reply
  36. Sarah+L

    I love bok choy! My favorite way to eat it is sauteed with lots of garlic.

    Reply
  37. nk

    I like mine simply saute with garlic and maybe mushroom. I also like putting bok choy in soup or just steam some and dip in good fish sauce. Bok choy can tolerate a bit of heat and is very delicious of course.

    Reply
  38. Kari Barney

    I love bok choy! My favorite way to serve it is stir fried with veggies with plenty of garlic and ginger!

    Reply
  39. Linda Bradshaw

    I have never tried bok choy yet.  It is on one of my lists of recipes to try.  We are slowly introducing a new veggie once a month and continue to buy the other ones all the time with a new one.  It will still be a few more months.  My kids love Brussels Sprouts, asparagus, zucchini , and a few others so far.  

    Reply
  40. Melissa Anderson

    I’ve actually never tried bok choy, but when I do I think I’d like to try it with noodles and other vegetables as a stir fry dish.

    Reply
  41. Krissy Brierre

    I LOVE Bok Choy! I prefer to keep it simple when I prepare it. Typically stir-fry it with some garlic and a little bit of soy. Everyone in my family loves it.

    Reply
  42. Erin

    I love bok choy and use it in stir fry, curries, and soups. It’s also great sauteed with some garlic, ginger and red pepper flakes.

    Reply
  43. Allison

    I like bok choy (in restaurants) but I have no idea how to prepare it myself, other than putting it into a soup. 

    Reply
  44. HouseWifeSnob

    I love Bok Choy steamed with olive oil, garlic, sea salt and pepper. Served over jasmine rice and sauté mushrooms.  Yummy!!!  Love love Le Creuset

    Reply
  45. Gin

    I like Bok Choy in stir fry also. Your recipe sounds good, too, I will have to try it

    Reply
  46. Phaedra

    We love Bok Choy. We stir fry a lot and Bok Choy is a staple in our house. With the veggies and homemade sauce of the evening, the stir fry always turns out superb!!

    Reply
  47. Natasha

    We are huge fans of bok choy! Our favorite way to have it is chopped up in our vegetable miso noodle soup. We also have had success using it in dumpling filling. This recipe looks fantastic – we will definitely be giving it a try!

    Reply
  48. tammigirl

    I have never had bok choy, at least I do not think so. It looks delicious, though. I will have to make it one day this month. It seems like it could be a great comfort food. 

    Reply
  49. Terri D.

    I get baby bok choy at Trader Joe’s and steam it. I eat with a little sea salt and pepper for a snack mostly, but sometimes sauté it with other veg. Delicious, tender, delicate.

    Reply
  50. Betty Ann Quirino @Mango_Queen

    I love bok choy so much that I would have made it my twitter handle in another twitter life. I cook it so often, around twice a week at least. This is one of my favorite ways to serve it, with coconut milk and shrimps on a plate of rice. Thanks for sharing this and for doing the Le Creuset giveaway. Happy weekend, Liren!

    Reply
  51. mintpearls

    I love Bok Choy! I like it simply stir-fried with just a little ginger and garlic. Yummy! Thanks for the chance! :)

    Reply
  52. Laura P

    I never made bok choy but I would love to if i win this!! thanks :)

    Reply
  53. Jillian Too

    Bok choy is not my favorite so I’ve never made it the focus of the meal.  We usually grill it (salt, pepper, oil) and have it as a side.

    Reply
  54. Lawyer Loves Lunch

    I will confess to not loving bok choy but I’ve only really had it as a mushy side dish. This risotto looks fantastic and I’d definitely be open to trying boy choy again if it looked and sounded as good as this! 

    Reply
  55. Diana Cote

    I use it in stir fry, ramen and a Korean dish I cant remember the name of it. I also use baby boo choo in salads sometimes. :)

    Reply
  56. nicole dz

    I love bok choy a lot, I use it in my stir fry or noodle based dishes.

    Reply
  57. Noel

    I love bok choy. I’ve only ever done it steamed or stir fried. This new preparation with risotto looks yummy.

    Thanks for the great giveaway!

    Reply
  58. Becky S

    I like bok choy but don’t eat it very often – I love it in a simple stir fry.

    Reply
  59. Kimberly Matlack

    I do like bok choy. I am not a picky eater. I like most everything. I like it sauteed or steamed but I use it in many different ways. 

    Reply
  60. Mary

    I has to be stir fried.  But bok choy is one of those veggie that you can use w/anything you want.  I sometime just blanch them w/a little salt and stick it in w/some other cut veggies and make like a Vietnamese spring roll.  Nice and healthy…well, there is the dipping sauce.  :P

    Reply
  61. Rosalind B

    I love Bok Choy! My favorite way to prepare it is in a curry stew with coconut milk that goes in my crock-pot! Yum!

    Reply
  62. Janelle

    I like bok Choy, but I definitely don’t love it! I eat in in things and enjoy it, but I have ever cooked with it.

    Reply
  63. Ginny

    I like bok Choy but have never cooked with it.  I was thinking of trying an Asian style risotto – thanks for the inspiration!

    Reply
  64. Calli

    I like bok choy, though I’ve only ever tried it in a miso soup

    Reply
  65. tevis

    how about a sassy little quick stir fry with garlic and siracha??!!

    Reply
  66. Jess

    I like bok choy in a thai red curry noodle soup. It’s great added at the very end. It’s also fantastic in green smoothies.

    Reply
  67. Karen Lynch

    I do like bok choy, I have mostly added it to stir fries.  I need to learn how to cook with it more.

    Reply
  68. Shannon

    While I like bok choy in stir frys, I’ve never prepared it myself! I should change that.

    Reply
  69. Tina W

    I love bok choy. I like it in stir frys, and also cut in half and grilled. 
    I’ve learned the hard way that it is not easy to grow if you live in the hot hot desert however. #Bitter #Yuck

    Reply
  70. Katie

    I love bok choy in simple clear-broth Vietnamese chicken soup. 

    Reply
  71. Cristina

    What a lovely risotto, Liren!  Love baby bok choy…sometimes even crave it.  I like it served with fish that has a sweet marinade to it.   I’ve only ever sauteed it, maybe steamed?  Fantastic giveaway (pick me!)! :)

    Reply
  72. Krissie

    I do like Bok Choy. I steam Baby Bok Choy, sometimes with soy sauce or garlic. It’s really good!

    Reply
  73. Carla S

    I like bok choy raw in salads. I usually mix it with romaine or butter lettuce as the base of the salad.I always use the baby bok choy.

    Reply
  74. Liz+@+Floating+Kitchen

    This looks really fantastic, Liren! I haven’t made risotto with coconut milk before, but sounds amazing. I do love bok choy and I usually use it in a stir fry.

    Reply
  75. Heather

    Okay, between you and me, I am not sure I’ve ever had bok choy!! This dish looks delicious and the pan is too pretty for words! I need to expand my palate a little and try some bok choy!

    Reply
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