Coconut Pistachio Risotto - Nay-Nay

[Thermomixer]

Coconut Pistachio Risotto

Ingredients:
2 tbsp butter or substitute
4 tbsp shredded coconut
4 tbsp palm sugar or brown sugar
400g Arborio rice
800ml coconut milk
200ml water
2 tbsp cream (optional)
1 tbsp golden syrup
Toasted coconut and roasted pistachio
Method:
Sauté butter, sugar, coconut and nuts for 2 mins at 100^oC  speed 1
Insert butterfly
Add rice and stir for 1 min
Add coconut milk and water and cook for 15-17 min at 100^oC  speed 1
Stir through cream and syrup and pour into thermomserver until absorbed.
Serve in bowls garnished with toasted coconut and roasted nuts with berry icecream.

[Sim]

This looks yum!
A good vegan substitute for the butter might by coconut oil.

[Thermomixer]

What you could do is to NOT shake the cans of coconut milk and when you open them, lift off the coconut cream and use it as a substitute.

[faffa_70]

Know this is an old recipe Nay-nay!! Looking at making it but there are no nuts in the ingredients, only for dressing. Are they missing from the ingredient list and if so do you remember roughly the amount you used??!!