Amalfi Style Risotto

Add 4½ cups water and vegetable broth concentrate to a medium saucepan over medium heat. Bring to a simmer, and turn off the heat.

Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add hearts of palm and cook until golden brown, 4 to 6 minutes. Transfer to a plate and sprinkle with paprika, salt, and pepper and set aside. Once cooled, slice the hearts of palm into ½ inch rounds.

Return the skillet to medium heat and add 1 tbsp olive oil. Add shallot and just half the garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. Add arborio rice, lentils, and a pinch of salt to the skillet. Cook, stirring occasionally, until rice is shiny, 2 to 3 minutes. Add ½ cup vegetable broth from the saucepan to the skillet. Cook, stirring often, until broth is mostly absorbed, 3 to 5 minutes. Repeat this process until the rice is tender, 35 to 40 minutes. TIP: The rice should absorb most of the broth before you add more.

While the risotto is cooking, place a small skillet over medium heat. Add 2 tsp olive oil, leeks, tomatoes, and the rest of the garlic to the skillet and cook until the tomatoes soften and begin to burst, 6 to 10 minutes. TIP: If the tomatoes haven’t burst after 10 minutes, add 1 to 2 tbsp of water and mash them lightly with the backside of a fork.

Add butter, lemon zest, tarragon, and a pinch of salt and pepper to a small bowl and stir to combine.

Once the risotto is tender and creamy, add the white miso paste and stir to combine. Taste, and add salt and pepper as necessary. Remove risotto from heat, add hearts of palm and lemon juice, and stir. Divide risotto between plates and add the tomatoes. Dollop with lemon tarragon butter and serve with lemon wedges. Tuck in!