hearts of palm risotto

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2/3 cup arborio rice
• 1/4 cup dry white
• 3 cups boiling vegetable broth
• 1/2 cup sliced hearts of palm
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon butter

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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 . 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.