|
Mushroom And Bok Choy Risotto (Meat or Parve)
|
|
| Contributed by Eileen Goltz. |
|
Ingredients
|
Instructions
Heat 2 teaspoons of oil in a large saucepan over a medium heat. Cut any large mushrooms in half and put them in the pan. Cook for 4 minutes, stirring gently. If using oyster mushrooms add them in the last 2 minutes. Remove the mushrooms from the heat and set them aside. Heat the stock and 1 1/2 cups water in a saucepan over a medium heat. Heat the remaining oil and butter or margarine in the large saucepan. Add the onion and garlic. Cook for 3 minutes or until soft. Add the rice and stir until well coated in the oil. Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the stock 1 cup at a time, stirring until the stock is absorbed and the rice is just tender. Stir the mushrooms and baby bok choy leaves through the risotto with the last cup of stock and cook until the rice done). Season to taste with salt and pepper. Serve immediately.
Serving Size
Serves 4.
Notes
Please see "Special inspections" below on how to check Bok Choy for Insect Infestation.
Related Recipes
• Garlic Cinnamom Chicken (Meat) • Hazelnut Chicken With Raspberry Sauce (Meat) • Pineapple and Turkey Meatballs (Meat) • Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey SauceAbout OUKosher Recipes
Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
OUKosher RSS Feeds