Creamy Heart of Palm Risotto with Bell Peppers and a Touch of Lemon
Ingredients:
1 medium onion, chopped
1 clove of garlic, chopped
3 tablespoons of butter
½ cup of chopped red bell pepper
1 cup of chopped preserved heart of palm
1 cup of rice (arborio or regular, if you prefer)
2 cups of milk
Salt to taste
1 tablespoon of cream cheese
1 dash of lemon juice
White pepper to taste
Chopped parsley to finish
Parmesan cheese, cut into small pieces (to taste)
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Directions:
In a medium saucepan, heat 2 tablespoons of butter over medium heat. Sauté the onion and garlic until lightly browned and aromatic.
Add the red bell pepper and chopped hearts of palm, stirring well for about 2 to 3 minutes.
Add the rice and sauté for another minute to combine the flavors.
Gradually add the hot milk, stirring constantly, as in traditional risotto preparation. Cook until the rice is soft and creamy, about 15 to 20 minutes. Adjust the salt to taste.
Finish with the remaining butter, cream cheese, lemon juice and white pepper. Stir well until creamy.
Turn off the heat and finish with chopped parsley and pieces of Parmesan cheese.
Tip: Serve immediately to enjoy all the creaminess and the strong flavor of the white pepper with the freshness of the lemon.