Ingredients
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2 tablespoons butter, divided
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1 tablespoon olive oil
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½ cup finely chopped onion
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⅔ cup Arborio rice
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¼ cup dry white wine
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3 cups boiling vegetable broth
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½ cup sliced hearts of palm
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¼ cup grated Parmesan cheese
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salt and pepper to taste
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1 tablespoon chopped fresh parsley
Directions
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Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Cook and stir onion in hot butter-oil until onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice; stir until rice is coated in oil and has started to toast, 2 to 3 minutes.
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Reduce heat to medium and stir in white wine. Cook until mostly evaporated, then stir in 1/3 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 total.
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When rice is mostly tender, but still has a very slight crunch, stir in hearts of palm and Parmesan cheese until incorporated; season with salt and pepper. Cook for 1 more minute to heat through, then stir in parsley and remaining 1 tablespoon butter. Serve hot.
Nutrition Facts (per serving)
375 | Calories |
22g | Fat |
31g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 375 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 10g | 52% |
Cholesterol 41mg | 14% |
Sodium 1624mg | 71% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 2g | 6% |
Total Sugars 5g | |
Protein 8g | 15% |
Vitamin C 10mg | 11% |
Calcium 160mg | 12% |
Iron 3mg | 15% |
Potassium 299mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.