Creamy Mushroom Risotto (Nano Banana Test)

Ingredients

• 1/2 cup Arborio rice
• 8 oz Mushrooms (cremini or button), sliced
• 2 1/2 cups Chicken or vegetable broth
• 1/4 cup Onion, finely chopped
• 1 clove Garlic, minced
• 1 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1/3 cup Parmesan cheese, finely grated
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1 tbsp Banana (very small hint), mashed
• 1 tbsp Fresh parsley, chopped (optional garnish)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice mushrooms; chop onion; mince garlic; grate Parmesan; mash banana.

2. 2

   In a pot over medium heat, add olive oil and 1/2 tbsp butter. Sauté onion for 3 minutes until softened, then add garlic for 30 seconds.

3. 3

   Add mushrooms and cook 6–8 minutes, stirring, until they release moisture and start to brown.

4. 4

   Stir in Arborio rice and cook 1 minute, coating grains with the fat.

5. 5

   Add warm broth gradually, about 1/2 cup at a time, stirring frequently. Allow most of the liquid to absorb before adding more. Continue until rice is tender and creamy, about 18–20 minutes total cook time.

6. 6

   Turn off heat. Stir in remaining 1/2 tbsp butter, Parmesan, black pepper, and the mashed banana (use just enough for a subtle sweetness). Taste and adjust salt if needed. Rest 1 minute, then serve.