Leek and Bok Choy Risotto
- 1 cup risotto (can also use barley but good old arborio is what we had) - 1/2-1 cup chopped leeks. Use the green part on our leeks because they are tener - 2 tablespoons olive oil - 1/2 cup white wine - 1/4 teaspoon dried thyme or whatever fresh herbs you might have around	- 1/4 teaspoon dried thyme or whatever fresh herbs you might have around - 1 cup canned or precooked beans - 5 cups chicken broth - 1/2 cup parmesan cheese - 2 tablespoons butter - 3 cups chopped greens (can use the bok choy or the other greens)
1. Heat broth in a sauce pan one the stove to a simmer. 2. In deep skillet heat oil and sauté onions or leeks until soft. 3. Add rice or barley and sauté a couple of minutes in oil. 4. Separate Bok Choy stems from leaves. Chop both stems and leaves. 5. Add white wine and sauté a couple minutes. 6. Add 1 cup broth and sauté/simmer until it is absorbed by the rice. 7. Add broth 1/2 cup to 3/4 cup at a time and stir until rice absorbs it. 8. 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. 9. When rice is al dente, add beans and bok choy stems and cook for a bout 5 minutes. 10. Add greens and cook until wilted. 11. Salt liberally to taste and add fresh pepper. Add thyme or any other fresh herbs. 12. Remove from heat and mix in parmesan cheese. Add butter for even more decadent risotto