Mushroom Risotto Bowl with Banana-Glazed Finish

Ingredients

• 250 g Mushrooms (cremini or button), sliced
• 120 g Arborio rice
• 60 g Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Olive oil
• 1 tbsp Unsalted butter
• 480 ml Vegetable broth (hot)
• 30 g Parmesan cheese, finely grated
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 medium Banana, ripe
• 1 tbsp Honey
• 1 tsp Lemon juice

Instructions

1. 1

   Prep (12 minutes): Slice the mushrooms, chop the onion, mince the garlic, grate the parmesan, and mash the banana; warm the vegetable broth until hot.

2. 2

   Cook (22 minutes): In a pan, heat olive oil over medium-high heat and sauté onion until softened (about 3 minutes). Add garlic and cook 30 seconds. Add mushrooms and cook until they release moisture and brown, about 8 minutes.

3. 3

   Stir in the arborio rice and cook 1 minute to lightly toast. Add hot broth a ladle at a time, stirring frequently, until absorbed; continue until the rice is creamy and tender, about 10–12 minutes total.

4. 4

   Finish: Turn off heat and stir in butter and parmesan. Season with salt and black pepper.

5. 5

   Banana-glazed topping: In a small bowl, mix mashed banana, honey, and lemon juice. Spoon over the risotto bowls and serve immediately.