Hearts of Palm Risotto

By junerodgers

Ingredients

• 2 * 2 tablespoons butter
• 2 * 2 tablespoons olive oil
• 1 * 1 cup finely chopped onion
• 1-1/3 * 1-1/3 cups Arborio rice
• 1/2 * 1/2 cup dry white wine
• 6 * 6 cups boiling vegetable broth
• 1 * 1 cup sliced hearts of palm
• 1/2 * 1/2 cup grated Parmesan cheese
• * salt and pepper to taste
• 2 * 2 tablespoons chopped fresh parsley
• 2 * 2 tablespoons butter

Details

Servings 4
Preparation time 25mins
Cooking time 55mins
Adapted from allrecipes.com

Preparation

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