Hearts of Palm Risotto

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (14-ounce) can hearts of palm, drained and chopped
• 2 cups Arborio rice
• 1 cup white wine
• 4 cups vegetable broth, heated
• 1 cup mushrooms, sliced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the hearts of palm and cook for 2 minutes.
4. Stir in the rice and cook for 2 minutes.
5. Add the white wine and cook until it is mostly evaporated, about 2 minutes.
6. Slowly add the heated vegetable broth, 1 cup at a time, stirring constantly. Cook until the rice is tender and has absorbed most of the liquid, about 20 minutes.
7. Stir in the mushrooms and cook for 2 minutes.
8. Add the Parmesan cheese, salt and pepper to taste, and stir to combine.
9. Serve hot and enjoy!

Interesting Facts

• Hearts of palm are a tropical vegetable that is found in many Latin American dishes.
• Arborio rice is an Italian short-grain rice that is used to make risotto.
• This dish is vegetarian, but adding some cooked chicken would make a delicious addition.