Ingredients
2
2 servings
- •1 tablespoon butter
- •1 tablespoon olive oil
- •0.5 cup finely chopped onion
- •0.66666668653488 cup Arborio rice
- •0.25 cup dry white wine
- •3 cups boiling vegetable broth
- •0.5 cup sliced hearts of palm
- •0.25 cup grated Parmesan cheese
- •salt and pepper to taste
- •1 tablespoon chopped fresh parsley
- •1 tablespoon butter
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 573
- Carbohydrate: 75g
- Fat: 22g
- Fiber: 4g
- Protein: 12g
- Sugar: 7g
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