Créé avec l’IA
Banana and Chestnut Risotto
40 min 426 kcal par portion Moyen
Ingrédients
4 Portions
- Arborio rice200 g
- Chestnuts, roasted and chopped100 g
- Bananas, sliced2 pieces
- Parmesan cheese, grated50 g
- Vegetable broth1 liter
- Onion, finely chopped1 piece
- Olive oil2 tablespoons
- Saltto taste
- Pepperto taste
Instructions
- 1
Heat the olive oil in a large pan over medium heat.
- 2
Add the finely chopped onion and sauté until translucent.
- 3
Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- 4
Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- 5
Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- 6
Stir in the roasted and chopped chestnuts and sliced bananas.
- 7
Add the grated Parmesan cheese and stir until melted and well combined.
- 8
Season with salt and pepper to taste.
- 9
Serve the risotto hot, garnished with additional Parmesan cheese if desired.
