Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp
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…
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.
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).
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.
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
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
COOKBOOK
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!
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.
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.
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!
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!!
I like Bok Choy in stir fry also. Your recipe sounds good, too, I will have to try it
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
I like bok choy (in restaurants) but I have no idea how to prepare it myself, other than putting it into a soup.
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.
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.
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.
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.
I love bok choy! My favorite way to serve it is stir fried with veggies with plenty of garlic and ginger!
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.
I love risotto. And this one looks absolutely delicious. I have never tried risotto with coconut milk. But I will try it soon. Thanks for sharing this recipe.
I love bok choy! My favorite way to eat it is sauteed with lots of garlic.
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!
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.
I have never tried it but now this looks so good I am going to make this and see love to try something new.
I like bok choy but I’ve never cooked it. I like eating out in a stir fry
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!
I do like Bok Choy, I like to stir fry it with carrots and mushrooms and have it over brown rice.
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!
Id have to say no to bok choy. I find it very bitter. Although this post makes me want to give it another try!
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.
I’ve never cooked with bok choy myself, but my mom has thrown it in stir fry and I thought it was super tasty!
I am a bok choy fan. I have to admit though, the only way I’ve prepared it is in stir fries.
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.
Love Le Creuset and rice and Bok Choy!!!!!
I like to use baby bok choy in a tofu stir fry.