Coconut Pinenut Risotto

Trying to whip out some new flavor combos..this was pretty tasty.

1 (14oz) can coconut milk
1 1/4 cups water
1/2 tsp salt
2 tablespoons butter
1/4 cup chopped green onions, white and pale green parts only
1 cup Arborio rice (for risotto)
1/3 cup white wine or veggie broth
1 cup frozen peas, thawed
1/3 cup pine nuts, toasted

toast pine nuts in dry skillet over medium heat, stirring constantly.

1. Bring coconut milk, water and salt to a simmer in medium saucepan over medium high heat; stir to blend. Keep at a simmer over a low heat.
2. Melt butter in medium saucepan over medium heat. Cook and stir in green onions 5 minutes or until tender. Add rice; cook 2-3 minutes or until inner kernel is chalky white, stirring constantly. Add wine, reduce heat to medium-low. Cook and stir 30 seconds or until almost evaporated; reduce heat to low.
3. Add 1/2 cup of the coconut milk mixture; cook and stir until almost all liquid is gone. Continue adding liquid 1/2 cup at a time, waiting until almost all liqiud has been absorbed before adding more. Stir constantly. Cook 25-30 minutes or until rice is tender. Using additional water if necessary.
4. Stir in peas during the last 5 minutes of cooking. Stir in toasted pine nuts just before serving.