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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