One-Pot Mushroom Risotto with Banana-Butter Swirl

Ingredients

• 3/4 cup Arborio rice
• 8 oz Mushrooms (cremini or button), sliced
• 1/2 medium Banana (ripe), mashed
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1/2 medium Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 3 cups Vegetable or chicken broth
• 1/4 cup Parmesan cheese, finely grated
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Slice mushrooms, chop onion, mince garlic, mash banana, and grate parmesan.

2. 2

   Heat olive oil in a large pot over medium heat. Add onion and cook 3 minutes until softened. Stir in garlic and cook 30 seconds.

3. 3

   Add mushrooms and cook 6–7 minutes, stirring, until they release moisture and start to brown. Season with salt and black pepper.

4. 4

   Add arborio rice and stir to coat for 1 minute. Pour in about 1 cup of broth and simmer, stirring frequently, until mostly absorbed (about 4 minutes).

5. 5

   Add remaining broth in 2–3 additions, stirring often and simmering until the rice is tender and the mixture is creamy (about 18–20 minutes total after the first broth addition).

6. 6

   Turn off heat. Stir in mashed banana and 1 tbsp butter, then fold in parmesan. Let sit 1 minute, then swirl in remaining 1 tbsp butter for a glossy finish. Taste and adjust seasoning. Serve with parsley.