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Risotto with Bok Choy
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5 from 3 votes

Bok Choy Risotto

This tasty combo of mild distinctive bok choy and chewy-creamy rice can be a side dish, or for a simple supper, stir in white beans. A poached or fried egg on top of your bowl of risotto is a good protein addition too. Leftover risotto makes a yummy addition to brothy soup.
Prep Time10 mins
Cook Time5 mins
Raising and releasing pressure10 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: bok choy, Instant Pot, pressure cooker, risotto
Servings: 6 (generous) servings.
Calories: 216kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/3 cup diced onion (see note)
  • 2 garlic cloves , minced
  • 1 ½ cups Arborio rice (see note)
  • ½ cup white wine or beer optional, (see note)
  • 3 ½ cups vegetable broth (see note)
  • 3 cups (1/2-inch pieces) chopped bok choy, both leaves and trimmed stems (see note)
  • 1 3/4 cups white beans, optional
  • ¼ teaspoon red pepper flakes
  • ¼ to ½ teaspoon fine sea salt , as needed

Instructions

Risotto with an Instant Pot:

  • Use the Sauté button. Add the oil and sauté the onions and garlic a few minutes.
  • Add the rice, stirring to coat the grains with oil. Pour in the wine, if using, and cook until the wine has almost all been absorbed, about 1 minute.
  • Add the vegetable broth, all of it.
  • Close the lid, turn the top dial to Seal, select the Pressure Cooker button and set the timer for 4 minutes. When it beeps, release the pressure immediately by turning the top dial to Vent.

Risotto with a stovetop pressure cooker:

  • Over medium flame, heat the oil in the pot. Stir in the chopped onion and minced garlic. Sauté a few minutes.
  • Add the rice, stirring to coat the grains with oil. Pour in the wine, if using, and cook until the wine has almost all been absorbed, about 1 minute.
  • Add the vegetable broth, all of it.
  • Close the lid and, over high heat, bring the cooker to high pressure.
  • Lower the heat, making sure to maintain the pressure, and cook for 4 minutes. Reduce the pressure immediately by the carrying the cooker to the sink and running cold water over the lid. Avoid running water over the top valve mechanism.

Traditional method risotto:

  • Have 5 to 6 cups of vegetable broth simmering in a saucepan, ready to stir into your risotto.
  • Follow directions for pressure cooker risotto up until adding the broth.
  • Over medium high heat, add the vegetable broth ½ cup at a time, stirring with a wooden spoon. When each 1/2 cup of broth is almost absorbed, ladle in another ½ cup of broth. Continue in this fashion, adding and stirring, rice absorbing the liquid, until the rice is done.

For all methods, pressure cooker and traditional risotto:

  • When the rice is done, some liquid should remain in the pan unabsorbed. The risotto should be runny but not thin, with soft chewy texture.
  • On low flame, or using the Sauté button, stir in the bok choy and red pepper flakes. If using, stir in the white beans, cooking just until heated through. Taste and add salt, if needed.
  • Ladle into warm bowls and serve immediately.

Notes

  • In spring, add chopped garlic scapes in lieu of the diced onion.
  • You can use either baby bok choy or the larger bok choy.
  • Arborio is short grain rice which, when cooked, produces risotto’s creamy texture. Don’t substitute regular white or brown rice--you won't have creamy risotto. 
  • You don’t have open a bottle of wine when all you need is a ½ cup—use beer instead. Or just use ½ cup more vegetable broth and add a tablespoon of lemon juice at the end.
  • My go-to vegetable broth is Rapunzel bouillon cubes or powder dissolved in hot water. It's available with or without salt. 
  • For traditional risotto (no pressure cooker), you'll need 1 to 2 cups more vegetable broth.
  • Make this risotto your main course by stirring cooked white beans at the end.

Nutrition

Calories: 216kcal | Carbohydrates: 43g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 574mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1880IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg