Vibrant Risotto with Banana, Strawberry, Beetroot, and Orange

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

2.In a large skillet, melt 1 tablespoon of 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 frequently until the rice is lightly toasted.

5.Pour in the white wine and cook until it has mostly evaporated, stirring constantly.

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 diced beetroot, mashed banana, sliced strawberries, orange zest, and orange juice. Mix well to combine all the flavors.

8.Add the grated Parmesan cheese and the remaining tablespoon of butter. Stir until creamy and well incorporated. Season with salt and pepper to taste.

9.Remove from heat and let it sit for a couple of minutes to thicken slightly.

10.Serve warm, garnished with fresh mint leaves.