SWEET RISOTTO WITH EXOTIC BANANAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Low fat

Amount Measure Ingredient — Preparation Method
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1 c Arborio rice
3 Exotic ripe bananas (about
1 1/3 lb Total weight), peeled and
Chopped
1/4 c Brown sugar
3 c Milk
1/4 c Creme de cacao liqueur
1/2 ts Cinnamon

Sprinkle about a third of the rice in the bottom of a
2-quart casserole dish. Then sprinkle on a third of
the bananas and a third of the sugar on top of them.
Continue sprinkling in thirds until you’re done. Pour
on the milk and creme de cacao and sprinkle with
cinnamon. Cover and bake in a 375 degree pre-heated
oven until the liquid has been absorbed and the rice
is tender, about 1 hour. Serve warm.

We discovered that it also tastes good cold, standing
in front of the refrigerator

You can substitute skim milk or evaporated skim milk
instead of whole milk. Also, if exotic bananas aren’t
available, substitute regular ones. I used
evaporated skim milk, regular bananas, and I think I
left out the liqueur. Arborio is the short-grained
Italian rice traditionally used for risotto. My
regular supermarket does carry it. Perhaps another
kind of rice would work.

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