Hearts of Palm Risotto Recipe

Hearts of Palm Risotto Recipe

How To Make Hearts of Palm Risotto

Filling, creamy, and packs a crunch, this hearts of palm risotto serves a classic dish with a twist! Made with rice and vegetable broth for a savory bite.

Preparation: 25 minutes
Cooking: 30 minutes
Total: 55 minutes



  • 1tbspolive oil
  • ½cuponion,finely chopped
  • cuparborio rice
  • ¼cupdry white wine
  • 3cupsvegetable broth,boiling
  • ½cuphearts of palm,sliced
  • ¼cupparmesan cheese,grated
  • salt and pepper,to taste
  • 1tbspfresh parsley,chopped
  • 1tbspbutter,plus 1 tbsp for sauteing


  1. Heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion; cook and stir for about 2 minutes until it begins to turn golden brown at the edges.

  2. Pour in the rice, and stir for 2 to 3 minutes until the rice is coated in oil and has started to toast. Reduce the heat to medium and stir in the white wine. Let it cook until it has mostly evaporated.

  3. Stir in ⅓ of the boiling vegetable broth; continue stirring until incorporated. Repeat this process 2 more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.

  4. 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 1 minute to heat through then stir in parsley and remaining butter.

  5. Serve immediately and enjoy.


  • Calories: 480.52kcal
  • Fat: 18.12g
  • Saturated Fat: 7.83g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 8.07g
  • Polyunsaturated Fat: 1.24g
  • Carbohydrates: 61.24g
  • Fiber: 4.04g
  • Sugar: 2.34g
  • Protein: 12.75g
  • Cholesterol: 27.91mg
  • Sodium: 1276.80mg
  • Calcium: 280.52mg
  • Potassium: 262.65mg
  • Iron: 4.68mg
  • Vitamin A: 107.30µg
  • Vitamin C: 9.31mg
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