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.

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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.

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  • 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; 12 g protein; 75.2 g carbohydrates; 39.3 mg cholesterol; 1084.6 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2011
Sensational! This recipe rocks! I got some help from a friend that says you can never stop stirring. I don't need to go to health club because my arms are so toned now. Used Artichoke hearts instead of hearts of palm. Read More
(22)

Most helpful critical review

Rating: 3 stars
02/19/2009
This is a tasty recipe. I used chicken broth instead of veggie and substituted mushrooms for the hearts of palm. Your instructions do not state when to add the cheese. I assume at the end as with most risottos. Read More
(9)
43 Ratings
  • 5 star values: 34
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/03/2011
Sensational! This recipe rocks! I got some help from a friend that says you can never stop stirring. I don't need to go to health club because my arms are so toned now. Used Artichoke hearts instead of hearts of palm. Read More
(22)
Rating: 5 stars
02/14/2012
The end product was outstanding despite not having the perfect ingredients or being able to follow the directions exactly. Used long grain white rice(one less cup of water and chicken base) no broth and put the palm in with the onions(oops!). served with chicken and asparagus stir fry. Read More
(20)
Rating: 5 stars
02/14/2011
My toddlers loved it! I replaced of course the wine with more broth and the broth was very light to avoid salt. A good way of making them eat hearts of palm something unusual and help them open up to a new taste. Read More
(13)
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Rating: 5 stars
03/04/2012
We were looking for a way to jazz up rice as a side-dish and this did the trick! Out of necessity we used regular white rice (worked great) Sake for the white wine (it was all we had) added half of a can mushrooms (they added color and an extra layer of consistency) and omitted the cheese (just didn't have any). Even without the cheese it was very thick and flavorful. Also followed another user's advice and stirred almost constantly. Thanks for the great recipe this will definitely be a regular. Read More
(10)
Rating: 3 stars
02/18/2009
This is a tasty recipe. I used chicken broth instead of veggie and substituted mushrooms for the hearts of palm. Your instructions do not state when to add the cheese. I assume at the end as with most risottos. Read More
(9)
Rating: 4 stars
10/13/2007
This was a wonderful recipe! My daughter who does not care for hearts of palm loved it as well. The Parmesan gives it a nice cheesieness. I was out of white wine so skipped that but added a half cup of frozen baby peas. With the peas added it's a 5 star! Read More
(9)
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Rating: 5 stars
01/07/2012
I made this for a Christmas holiday dinner and it was fabulous! I scaled it to 6 servings and it worked fine. Only change I made: I added about a cup of baby portabellos to the onion and sauteed them together. Will definitely serve this again --- my next dinner party will be a hit with this on the side! Read More
(8)
Rating: 5 stars
03/18/2012
I found this while doing a search for risotto. I spent a month in Brazil several years ago visiting a cousin I had never met. I fell in love with this country and its food and I miss it very much. I am definitely going to have to try this. Obrigato Patricia (hope I said that right.) Read More
(7)
Rating: 4 stars
12/22/2010
This was very good but I think that it needed something else. I made this with mini bow tie pasta rather than risotto & red wine instead of white. I used about half the butter oil cheese & vegetable broth. Though it still came out with a hearty flavor. The hearts of palm were not the star of this dish so next time I would like to add a variety of mushrooms / vegetables. What I liked most about this recipe was the methodology of this recipe. I likes that the grain was cooked in the broth & wine because it made my pasta very flavorful. Read More
(7)