Creamy Hearts of Palm Risotto

Name: Creamy Hearts of Palm Risotto
Total time: 55 min
Yield: 2
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 125 g finely chopped onion; 150 g Arborio rice; 60 ml dry white wine; 720 ml boiling vegetable broth; 115 g sliced hearts of palm; 60 g grated Parmesan cheese; salt and pepper to taste; 1 tbsp chopped fresh parsley

A delightful vegetarian risotto with a unique twist, featuring the subtle flavors of hearts of palm, white wine, and Parmesan cheese.

55 min

easy

375kcal

calories

31g

carbohydrates

22g

fat

fiber

protein

1624mg

sodium

sugar

Dinner Italian Inspired Italian

Ingredients

1 tbsp butter

1 tbsp olive oil

125 g finely chopped onion

150 g Arborio rice

60 ml dry white wine

720 ml boiling vegetable broth

115 g sliced hearts of palm

60 g grated Parmesan cheese

salt and pepper to taste

1 tbsp chopped fresh parsley

Directions

Step 1

In a large, heavy-bottomed saucepan, heat the butter and olive oil over medium-high heat. Cook and stir the onion until it starts to turn golden brown at the edges, about 2 minutes. Add the Arborio rice and stir until the rice is coated in oil and begins to toast, 2 to 3 minutes.

Step 2

Reduce the heat to medium and stir in the white wine. Cook until mostly evaporated, then stir in 1/3 of the boiling vegetable broth. Continue stirring until the broth is fully incorporated. Repeat this process two more times, stirring constantly. This should take 15 to 20 minutes.

Step 3

When the rice is almost tender but still has a slight crunch, stir in the hearts of palm and Parmesan cheese until fully incorporated. Season with salt and pepper. Cook for an additional minute to heat through, then stir in the parsley and remaining tablespoon of butter. Serve hot.