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Sunday, April 10, 2016

hearts of palm risotto

Ingredients

  • Servings: 2
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2/3 cup arborio rice
  • 1/4 cup dry white
  • 3 cups boiling vegetable broth
  • 1/2 cup sliced hearts of palm
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon butter

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready 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 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 . 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.

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