Creamy Banana Strawberry Beetroot Orange Risotto

1.In a saucepan, heat the vegetable broth over low heat and keep it warm.

2.In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and cook for another minute until fragrant.

4.Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly until the rice is lightly toasted.

5.Pour in the orange juice and stir until it is mostly absorbed by the rice.

6.Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

7.Once the rice is cooked, stir in the mashed bananas, chopped strawberries, grated beetroot, orange zest, and grated Parmesan cheese. Mix well until everything is combined and creamy.

8.Season with salt and pepper to taste. Remove from heat and let it sit for a couple of minutes to thicken slightly.

9.Serve the risotto warm, garnished with fresh mint leaves and additional strawberries if desired.