20
Creamy Coconut Risotto with Almonds
Serves 4 to 6
200g Arborio or carnaroli rice
30g of butter
1.2 litres of milk
2 tablespoons white sugar
2 tablespoon brown sugar
¼ teaspoon salt
200g of creamed coconut
3 tablespoons of toasted coconut
50g of flaked almonds
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Melt the butter then add the rice and stir it for 1 minute until it is glossy.
Select the RISOTTO setting and then pour in the milk. Leave to cook covered with
the lid.
After approximately 10 to 15 minutes and when most of the liquid is absorbed, stir in
the sugar, salt and coconut cream.
Let it cook uncovered, stirring occasionally until your cooker switches to the WARM
mode. This will take about 10 to 15 minutes.
Serve sprinkled with the toasted coconut and the flaked almonds.
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risotto recipes
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