Spring Potato Risotto, Asian Variety
4 medium russet potatoes, peeled and cut into 1/2 inch dices
4 cups Dairy-free Unsweetened Coconut Milk Beverage
2 teaspoons garlic sauce, chili flavored
1/2 cup thawed frozen green peas
1/2 cup red radishes, chopped
1 tablespoon chives, snipped
1 tablespoon mint, snipped
2 tablespoons sesame oil
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon black sesame seeds
Chive flowers, for garnish, if desired
– In a large nonstick skillet, mix diced potatoes, coconut milk and chili garlic sauce.
– Bring to a boil.
– Lower heat to medium high, cooking uncovered, for 12-15 minutes, stirring occasionally, until the dish is creamy in appearance and the potatoes are tender.
– Stir in the rest of the ingredients.
– Heat thoroughly.
– Top with garnish to serve, if desired.