Savory Plantain Mushroom Risotto

Since plantains are so starchy and soft, they make an excellent substitute for risotto, and they don’t take nearly as long to cook! You want to look for plantains that are not yet ripe for this dish, as they will be more savory. You can use any mushrooms of choice for the risotto, though white mushrooms work best. Experiment with a blend for more texture and heartiness.

Serves 4

3 large plantains

4 tablespoons extra-virgin olive oil, divided

4 cloves garlic

1 small onion

2 cups chopped mushrooms

2 cups chicken or vegetable broth

1⁄2 cup grated Parmesan cheese

1⁄4 teaspoon salt

1⁄2 teaspoon pepper

1. Peel plantains and cut in half crosswise. Spiralize using a small-noodle blade.
2. Convert plantains into bite-sized rice pieces by either cutting noodles with a knife or pulsing noodles in a food processor until they form rice-like bits. You can also skip this step and mash the plantains into rice using a spatula once they’re in the pan.
3. Chop garlic and onions. In a large pan, heat 2 tablespoons olive oil on medium-low heat. Add garlic, onions, and mushrooms and cook for about 3–4 minutes. Add plantain rice and cook for an additional 2–3 minutes. Add 1 cup chicken or vegetable broth and cook until broth is fully absorbed. Then add an additional 1 cup and cook until broth is absorbed again.
4. Once broth is fully absorbed, remove from heat and add Parmesan cheese, salt, pepper, and 2 tablespoons olive oil; mix until creamy. Serve warm.

Risotto Too Sweet?

Your rice shouldn’t taste sweet, and if it does, your plantain might be a little bit too ripe. Look for one that is more green than yellow, and season with more olive oil, cheese, or salt and pepper to counteract any existing sweetness.