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Leek and Bok Choy Risotto Recipe

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This recipe for Leek and Bok Choy Risotto, by , is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Halbert


1 cup risotto or arborio rice
1/2 - 1 cup chopped leek
2 tbsp olive oil
1/2 cup white apple juice
14 tsp dried thyme or parsley
1 can beans (navy, pinto, or kidney) or 1 cup precooked
5 cups chicken broth
1/2 cup Parmesan cheese
2 Tbsp butter
3 cups chopped bok choy

Heat broth in a sauce pan to simmer.
In deep skillet heat oil and saute onions or leeks.(I use my electric skillet).
Add rice, and saute a couple of minutes in oil.
Add white apple juice and saute a couple of minutes.
Add 1 cup broth and saute/simmer until is is absorbed by the rice.
Add broth cup to cup at a time and stir until rice absorbs it.
Rice should absorb 4 of the 5 cups of liquid and be "al dente" around 35 minutes. If you like creamier risotto, keep adding the liquid 1/2 cup at a time to taste.
When rice is done, add beans and cook for a few minutes.
Add greens and cook until wilted.
Salt liberally to taste and add fresh pepper. Add thyme or any other fresh herbs you like.
Remove from heat and mix in Parmesan cheese. Add butter for even more decadent risotto.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes




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