Plantain Risotto

[The Primal Belle]

One green plantain, grated

3 Tbsp olive oil

½ sweet onion

1 tsp minced garlic

1 Tbsp white balsamic vinegar

2 cups chicken stock

1 Tbsp ghee 

Add your olive oil and onion to a hot pan and sauté until tender and translucent. Then, add the garlic and sauté another minute. Add your vinegar. Next, add your grated plantain and sauté until golden brown, about 3 minutes. Then, start adding your stock a ¼ cup at a time, letting the plantain soak it up before adding the next batch of stock. Make sure to stir continuously so as not to let the risotto burn. I find a spatula or wooden flat spoon works well. Keep adding the stock and stirring your risotto until it resembles a thick porridge. Then, add 1 Tbsp ghee and mix well. When done, salt and pepper to taste.

 

From my website: http://theprimalbelle.com/?p=390