Recipe: Ginger-Miso Risotto with Bok Choy & Seared Tuna

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Graham proclaimed this the best risotto he’s ever had. And not to toot my own horn or anything, but I think he’s right.

I bought the tuna and the bok choy for two different meals, but one night I wasn’t feeling a salad, so I decided to combine the two into an epic bowl of risotto. This turned out better than I ever expected, mostly thanks to the stock that I used. I’ve mentioned it a few times, but I am obsessed with Trader Joe’s ginger-miso broth (I think that will be one of the things I miss the most during my Whole30) and it was AMAZING in this dish. It gave the risotto so much flavor, and was so, so delicious.

I kept the tuna very simple, and just used a toasted sesame ginger blend I picked up from Homegoods, and then sprinkled a little extra seasoning over the finished product. The flavors of the tuna, risotto & bok choy all came together perfectly, and this will definitely be a regular in my dinner rotation.

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Ginger-Miso Risotto with Bok Choy & Seared Tuna

  • 4 cups of Trader Joe’s Ginger-Miso broth
  • 1/2 cup of coconut milk
  • 1.5 cups of arborio rice
  • 1 small onion, finely chopped
  • 2 T. of butter
  • Baby bok choy


  1. Heat the broth over medium low heat.
  2. Melt the butter in the bottom of a large skillet with high sides, or a dutch oven over medium heat. Saute the onions until tender, and then add the rice. Cook the rice for just a minute or two, and then add the first ladle of broth, stirring continuously. Continue stirring, and adding broth, until all of the liquid has been absorbed. Add in the coconut milk, and stir until that has been absorbed. This process should take about 20 minutes.
  3. Cook the bok choy by heating a few tablespoons of water in a large skillet, add in the bok choy, and then cover. Let steam for about three minutes.
  4. Cook the tuna by brushing each side with oil, then cover each side with your seasoning of choice (I used a sesame-ginger blend I found at Homegoods, that I’m obsessed with). Cook in a skillet over medium-high heat, to your desired level of doneness. I prefer really rare, Graham likes it slightly less rare. So, I do about 2 minutes on each side.

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