Recipe - risotto with taioba and plantains (risoto de taioba com banana-da-terra)

Main Dish
5 servings
35 min
25 min
Very Easy


Number of serving: 5
4 ripe plaintains

1 qt light chicken or vegetable broth

1 Tbsp extra-virgin olive oil

1/2 medium onion, finely chopped

2 bunches taioba, coarsely chopped

1 lb arborio rice

1/2 bottle dry white wine

salt to taste

1/2 cup salted butter

1 cup freshly grated parmesan cheese


  • In a large saucepan heat the olive oil over medium high heat and saute the onions until golden then add the rice and 1/3 of the taioba and continue to fry, stirring continuously, until the rice is transparent and the greens are softened.
  • Add the wine and cook, stirring constantly, over medium heat until the wine is fully absorbed and the rice is beginning to dry. Then add the hot broth and another 1/3 of the taioba. Add the banana slices and continue to cook, stirring constantly, until the broth is absorbed and the rice is "al dente."
  • Add in the balance of the taioba and remove the pan from the heat. Add the butter and grated cheese, mix all together, cover the pan and let rest for 2 minutes. Serve immediately, decorated if desired with some sauteed plantain slices.


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