This hearts of palm rice recipe came to be when a friend visited 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.
Ingredients
- butter: 2 Tbsp (divided)
- olive oil: 1 Tbsp
- onion: 0.5 cup (finely chopped)
- arborio rice: 0.66667 cup
- dry white wine: 0.25 cup
- boiling vegetable broth: 3 cups
- hearts of palm: 0.5 cup (sliced)
- Parmesan cheese: 0.25 cup (grated)
- salt and pepper: (to taste)
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
