Hearts of Palm Risotto

Hearts of Palm Risotto

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About this recipe: This is a heavenly vegetarian risotto with deliciously different hearts of palm as the star of the show. Palm hearts actually come from the inner core and growing bud of some palm trees, and are available tinned in the UK.

Patricia Scarpin

Serves: 2 

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 150g Arborio rice
  • 60ml dry white wine
  • 700ml boiling vegetable stock
  • 75g sliced hearts of palm
  • salt and pepper to taste
  • 4 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon butter

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  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 stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the stock 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 Parmesan, parsley and butter, and serve immediately.

Hearts of palm

Hearts of palm are available tinned. Green Giant is a popular brand.

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