Mobile Menu
Bok Choy and Preserved Lemon Risotto with Charred Calamari

Bok Choy and Preserved Lemon Risotto with Charred Calamari

Fresh and bright, this plant forward risotto made with bok choy, fresh basil and preserved lemon is aromatic and delicate as the greens cut through the richness of the butter and cheese. The addition of charred calamari with a drizzle of Harissa also adds some depth and texture.

What You'll Need

Recipe Ingredients
6 ea. Baby bok choy
3 cup Broth, prepared with True Foundations™ Vegetable Liquid Stock Concentrate
¼ tsp. Red pepper flakes
1 Tbsp. Butter
1 Tbsp. Olive oil
1 Tbsp. Basil, fresh, chopped
1 cup Arborio rice
½ cup White wine
1/2 cup Parmesan cheese, grated
¼ cup Preserved lemon rind, thinly sliced
2 tsp.  Custom Culinary® Harissa
Charred Calamari
2 tsp. Oil, extra virgin
¼ cup Lemon juice, Fresh 
1 tsp. Masters Touch® Roasted Garlic Concentrate
¼ cup Italian parsley, chopped
8 oz. Fresh calamari, whole with tentacles

  1. Wash and separate the bok choy stems from the green leaves.
  2. Julienne the stem portions.
  3. Heat butter and olive oil in a heavy bottomed sauté pan.
  4. Cook the bok choy stems until tender
  5. Add the shallots and sauté for a few minutes.
  6. Add the rice to coat with olive oil/butter.
  7. Add the wine and start to stir in stock 1 cup at a time, slowly stir until all stock as been absorbed.
  8. Stir in bok choy leaves, lemon, fresh basil, and cheese
  9. Keep warm while char grilling the calamari
  10. Place a 2-3 oz. portion of charred calamari on 1 cup of risotto.
  11. Garnish with a harissa drizzle.