Brazil, Hearts Of Palm Risotto – a delicious recipe with butter, olive oil, onion, arborio rice, white wine, vegetable stock. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring stock to a boil in a medium saucepan.
2
In a large pan, heat olive oil and butter over high heat. Add the onion and cook until it's transparent.
3
Pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed.
4
Add the stock a 1/4 cup measure at a time, and stir constantly until it's absorbed. Repeat this step until the rice is al dente, or still a little bit hard.
5
One minute before it's ready, add the hearts of palm and mix well.
6
Remove from heat, add butter, parsley and cheese and mix well. Add salt and pepper to taste, if desired. Risotto should be a little creamy, not dry.
7
Serve immediately.
8
*note: the hearts of palm need to be soft, because they don't cook long at all. If using canned and they are salty, rinse them. If they aren't soft or fresh, zap them in the microwave for 45 seconds on 500.
242
kcal
Calories
11
g
Fat
31
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, 1/2 small onion, chopped, 5 ounces arborio rice, and more.
Yes, Brazil, Hearts Of Palm Risotto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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