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Doughnut recipes

Sweet coconut cream risotto

40 minutes

Sweet coconut cream risotto

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 T butter 100 g, plus
3 T dark brown sugar
1 cinnamon stick
4 star anise whole
250 g arborio rice
2 cups milk (at room temperature)
1 x 410 g coconut cream can
Pomegranate rubies, to serve

Method

Place a large, thick-bottomed saucepan over a low heat. Add 100 g butter together with the sugar and spices and gently fry until combined and fragrant. Add the rice and stir through until the grains are thoroughly coated.

Add a little milk and stir until absorbed. Continue until the milk is finished, then do the same with half the coconut cream, adding a little at a time, stirring frequently and allowing the liquid to be absorbed before each new addition.

It should take 15 to 20 minutes for the grains to puff up and take on a slightly nutty bite – add more coconut cream if required.

Remove from the heat and stir in the remaining butter, then let the dish sit for a few minutes.

When ready to serve, spoon into shallow bowls and scatter with pomegranate rubies.

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Sweet coconut cream risotto

Sweet coconut cream risotto

Ingredients

Method