Banana and Saffron Risotto

Recipe Information

In a saucepan, heat the olive oil and fry the finely chopped onion until transparent.
Add the rice and toast it lightly, then add a little broth.
Add the saffron and continue adding the broth little by little, stirring constantly.
When the rice is almost cooked, add the mini bananas cut into rounds and cook for a few more minutes.
Add the butter, grated parmesan and lemon zest. Serve hot.