Hearts Of Palm Risotto Recipes

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BRAZIL, HEARTS OF PALM RISOTTO



Brazil, Hearts of Palm Risotto image

Make and share this Brazil, Hearts of Palm Risotto recipe from Food.com.

Provided by Mme M

Categories     Short Grain Rice

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1/2 small onion, chopped
5 ounces arborio rice
1/4 cup dry white wine
3 cups vegetable stock
2 -3 hearts of palm, sliced
1 tablespoon parmesan cheese, freshly grated
1 tablespoon flat leaf parsley, chopped
1 tablespoon butter, cold
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Bring stock to a boil in a medium saucepan.
  • In a large pan, heat olive oil and butter over high heat. Add the onion and cook until it's transparent.
  • Pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed.
  • 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.
  • One minute before it's ready, add the hearts of palm and mix well.
  • 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.
  • Serve immediately.
  • *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.

Nutrition Facts : Calories 468.5, Fat 19.6, SaturatedFat 8.8, Cholesterol 32.7, Sodium 845.9, Carbohydrate 60.6, Fiber 3.2, Sugar 1.1, Protein 6.8

HEARTS OF PALM RISOTTO



Hearts of Palm Risotto image

A friend came to visit me in Brazil, and we both had this dish in a restaurant. It was delicious and I tried to recreate a similar recipe at home. The restaurant version also contained snow peas, but I chose not to use the snow peas and focused on the heart of palm instead.

Provided by Patricia Scarpin

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 2

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
½ cup finely chopped onion
⅔ cup Arborio rice
¼ cup dry white wine
3 cups boiling vegetable broth
½ cup sliced hearts of palm
¼ cup grated Parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon butter

Steps:

  • 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.

Nutrition Facts : Calories 573 calories, Carbohydrate 75.2 g, Cholesterol 39.3 mg, Fat 22.2 g, Fiber 4 g, Protein 12 g, SaturatedFat 10 g, Sodium 1084.6 mg, Sugar 6.7 g

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Category Rice & Risotto
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Total 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 for about 2 minutes until it begins to turn golden brown at the edges.
  • Pour in the rice, and stir for 2 to 3 minutes until the rice is coated in oil and has started to toast. Reduce the heat to medium and stir in the white wine. Let it cook until it has mostly evaporated.
  • Stir in ⅓ of the boiling vegetable broth; continue stirring until incorporated. Repeat this process 2 more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
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