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    You are in: Home / Recipes / Brazil, Hearts of Palm Risotto Recipe
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    Brazil, Hearts of Palm Risotto

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Mme M's Note:

    The parsley is an important ingredient for flavor and color. This is a very fresh tasting risotto.

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    Units: US | Metric


    1. 1
      Bring stock to a boil in a medium saucepan.
    2. 2
      In a large pan, heat olive oil and butter over high heat. Add the onion and cook until it’s transparent.
    3. 3
      Pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed.
    4. 4
      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.
    5. 5
      One minute before it’s ready, add the hearts of palm and mix well.
    6. 6
      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.
    7. 7
      Serve immediately.
    8. 8
      *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.

    Ratings & Reviews:


    Nutritional Facts for Brazil, Hearts of Palm Risotto

    Serving Size: 1 (178 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 468.5
    Calories from Fat 176
    Total Fat 19.5 g
    Saturated Fat 8.8 g
    Cholesterol 32.7 mg
    Sodium 845.8 mg
    Total Carbohydrate 60.5 g
    Dietary Fiber 3.1 g
    Sugars 1.0 g
    Protein 6.7 g

    The following items or measurements are not included:

    vegetable stock

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