Caribbean Banana Risotto Recipe

I have been losing track of time quite recently. Having not cooked anything for the last few days I started looking for new or unusual recipes.  I had not made risotto for a while and remembered already trying this recipe a long time ago, and while it is not something new it certainly is unusual.

1 bunch of spring onions
1 piece of root ginger, 1 inch, peeled and grated
2 tbsp cooking oil
2 drops roasted sesame oil
1/4 tsp allspice
1 fresh green chilli, deseeded and finely sliced
150g arborio rice
500ml vegetable stock
salt & freshly ground black pepper to taste
1 large banana

1. Gently saute the spring onions and ginger in cooking oil and sesame oil for 2-3 minutes.

2. Add the allspice, green chilli and rice. Stir well to coat with the oils. Add enough stock to just cover the rice and stir well. Simmer gently, stirring frequently. When almost all of the liquid is absorbed add more stock. Continue adding the stock in stages and stirring until it is absorbed.

3.Add the salt and pepper.

4. Peel and slice the banana and stir into the rice. Continue cooking the rice until creamy in texture.

Serves: 2