Rating: 4.5 stars
43 Ratings
  • 5 star values: 34
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

A friend came to visit me in Brazil, and we both had this dish in a restaurant. It was delicious and I tried to recreate a similar recipe at home. The restaurant version also contained snow peas, but I chose not to use the snow peas and focused on the heart of palm instead.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

573 calories; protein 12g; carbohydrates 75.2g; fat 22.2g; cholesterol 39.3mg; sodium 1084.6mg. Full Nutrition
Advertisement