Banana Prawn Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onions and garlic, and sauté until translucent.
• STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
• STEP 3.Gradually add chicken or vegetable broth to the pan, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is cooked al dente.
• STEP 4.Meanwhile, in a separate pan, heat butter and olive oil over medium heat. Add prawns and cook until they turn pink and are cooked through.
• STEP 5.Mash ripe bananas and add them to the risotto, stirring well to incorporate. Season with salt and pepper to taste.
• STEP 6.Serve the banana prawn risotto hot, garnished with fresh parsley or grated Parmesan cheese.
• STEP 7.Enjoy!

Cooking Tips

• Use ripe bananas for the best flavor. They should be soft and sweet.
• Stir the risotto frequently to prevent it from sticking to the bottom of the pan.
• For added richness, you can stir in some grated Parmesan cheese at the end.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it gently on the stovetop, stirring occasionally.
• Serve the banana prawn risotto as a main course with a side salad or crusty bread.