Hearts of palm started out with a bad rep. Referred to as swamp cabbage by native Floridians, this vegetable was considered poor man's food. Now it's often called "millionaire's salad" and has climbed the gourmet food ladder, appearing on the menu of many fine restaurants.
This is pretty much a standard recipe for risotto using vegetable broth for the liquid and finishing up with hearts of palm, frozen peas and Parmesan. Hearts of palm have a very mild flavor and they add a light crunch to this creamy risotto.
PRINT RECIPE HERE
and a little white wine to make it extra rich
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ReplyDeleteThe addition of hearts of palm to risotto sounds excellent!
ReplyDeleteI've never had hearts of palm, but now it will stick with me until I try it. I love risotto.
ReplyDeleteDid I tell you that I love your new profile pic?
Mmm hearts of palm sounds like a great addition to risotto. This might just have to be my next risotto endeavor.
ReplyDeleteThis sounds interesting and delicious!I love risotto.
ReplyDeleteAdding this to my list. What a wonderful addition Karen, to an already fave dish. Hope you are having fun!
ReplyDeleteI absolutely love hearts of palm and risotto for that mater. I make a heart of palm risotto also, but never thought of putting peas in with it, I may try that next time. Also, I love your photography! I think I need to step it up and get a better camera!
ReplyDeleteI've never eaten hearts of palm, I'll have to see if I can get it around here. Sounds intriguing.
ReplyDeleteWhat a lovely risotto. I'm sure you had no leftovers. I stopped by to respond to your comment but stayed far longer than I planned. I really like your blog and will be back often to see what you've been making.
ReplyDeleteOh, cheese, Parmesan and wine with it. Sounds like a winner to me. I have got to cook some risotto with hears of palm very quickly! Thanks for the recipe!
ReplyDeleteHi Karen, I'm back....
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Pam
Lovely recipe dear. Never did make anything using hearts of palm before.
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Oooo, your risoto looks delicious Karen, and your photo is gorgeous! Love all the color!
ReplyDeleteI've never cooked with hearts of palm before! How funny is it that I bought cabbage on sale this week, not for corned beef, but for stuffed cabbage. It is one of my favorite childhood recipes. We called them halupkis. That poor cabbage is still in the fridge. Thanks for reminding me to make them.
ReplyDeleteJust thought I'd drop by and let you know that today's topic might be one you could easily comment at length on - food!
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Wow "swamp cabbage" sounds pretty nasty no wonder no one wanted to eat it! What exactly is a "heart of palm"?
ReplyDeletethat is a great use of heart of palms! i haven't had the opportunity to cook with this yet, but it's definitely going to be on my radar!
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