Hearts of Palm Risotto

This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 573 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 3 cups boiling vegetable broth
• 0.25 cup grated Parmesan cheese
• 0.25 cup dry white wine
• 0.5 cup finely chopped onion
• 0.66666668653488 cup Arborio rice
• 0.5 cup sliced hearts of palm

Recipe Instructions

Step 1

Heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion; cook and stir until it begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the white wine. Let it cook until it has mostly evaporated, then stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.

Step 2

When the rice is mostly tender, but still has a very slight crunch, stir in the hearts of palm and Parmesan cheese; season with salt and pepper. Cook for another minute to heat through then stir in parsley and butter, and serve immediately.