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    You are at:Home»Dairy-Free Recipes»Asian Spring Potato Risotto

    Asian Spring Potato Risotto

    0
    By Alisa Fleming on May 5, 2014 Dairy-Free Recipes, Sides

    This recipe for potato risotto is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Roxanne Chan. To qualify, the recipe includes Coconut Milk Beverage by So Delicious Dairy Free.

    Asian Spring Potato Risotto - Diced potatoes are simmered in creamy chili garlic-spiked coconut milk until they begin to release their starches and thicken to a risotto-like consistency. (dairy-free, vegan, gluten-free)

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingWhat is potato risotto? Diced potatoes are simmered in creamy chili garlic-spiked coconut milk until they begin to release their starches and thicken to a risotto-like consistency.

    For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

    Special Diet Notes & Options: Asian Spring Potato Risotto

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan and vegetarian. In fact, potato risotto appears to be top food allergy-friendly!

    Asian Spring Potato Risotto
     
    Print
    Prep time
    10 mins
    Cook time
    15 mins
    Total time
    25 mins
     
    Author: Roxanne Chan
    Serves: 4
    Ingredients
    • 4 medium russet potatoes (about 1¼ pounds total), peeled and cut into ½ inch dice
    • 4 cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage
    • 2 teaspoons chili garlic sauce
    • ½ cup frozen green peas, thawed
    • ½ cup chopped red radishes
    • 1 tablespoon snipped chives
    • 1 tablespoon snipped mint
    • 2 tablespoons sesame oil
    • 1 teaspoon lemon zest
    • ½ teaspoon salt
    • ½ teaspoon black sesame seeds
    • Chive flowers, for garnish
    Instructions
    1. Combine the potatoes, coconut milk and chili garlic sauce in a large nonstick skillet. Bring to a boil, lower the heat to medium high heat and cook uncovered till the dish is creamy in appearance and the potatoes are tender, 12-15 minutes, stirring occasionally.
    2. Stir in the rest of the ingredients; heat through.
    3. Serve with garnish.
    3.2.2641
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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