Banana and Chestnut Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the finely chopped onion and sauté until translucent.

3. 3

   Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.

4. 4

   Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.

5. 5

   Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

6. 6

   Stir in the roasted and chopped chestnuts and sliced bananas.

7. 7

   Add the grated Parmesan cheese and stir until melted and well combined.

8. 8

   Season with salt and pepper to taste.

9. 9

   Serve the risotto hot, garnished with additional Parmesan cheese if desired.