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

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…

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

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  1. 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
  2. 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
  3. 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
  4. Krissie

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

    Reply
  5. 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
  6. Katie

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

    Reply
  7. 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
  8. Shannon

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

    Reply
  9. 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
  10. 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
  11. tevis

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

    Reply
  12. Calli

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

    Reply
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. Becky S

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

    Reply
  19. 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
  20. nicole dz

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

    Reply
  21. 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
  22. 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
  23. 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
  24. Laura P

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

    Reply
  25. mintpearls

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

    Reply
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