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Ingredients
| salted butter: 1 Tbl |
| olive oil: 1 Tbl |
| onions (chopped): 1/2 cup |
| Arborio rice: 2/3 cup |
| white wine: 1/4 cup |
| soup - vegetable broth: 3 cups |
| hearts of palm: 3 oz |
| grated parmesan cheese: 2 oz |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| parsley: 1 Tbl |
| salted butter: 1 Tbl |
Hearts of Palm Risotto
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- 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.
- 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