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Fresh Fig Risotto Recipe
Risotto with fresh figs is a simple yet delicious dish, perfect for late September or early October when figs are in season.The recipe is easy, and the flavor will vary depending on the type of figs—white or black, with green, purple, or black skin. In Italy, figs come in many varieties, each with its own unique taste and sweetness.I used small black figs with thin skin and juicy pulp, but any ripe, sweet figs will work.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 750 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 350 g rice ¾ pound, Carnaroli
- 1 onion small
- 500 g figs 1.1 pound, fresh
- 150 g parmigiano reggiano ~5 oz, grated
- 100 ml dry white wine ~½ cup
- 1 liter vegetable broth ~4 cups
- 3 tablespoons olive oil extra virgin
- 30 g unsalted butter ¼ stick
Instructions
- Rinse the figs quickly under cold water, then gently pat them dry with a kitchen towel or paper. Place the figs on a cutting board and use a sharp knife to cut them into wedges. Set these aside for later. Tip: Save one or two whole figs to use as a garnish for the final dish.
- Make a vegetable broth. Keep the broth on low heat while you make the risotto, as it needs to stay hot for cooking the rice.
- Finely chop the onion. In a large pan or risotto pot, heat three tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and cook it for about 3 minutes, stirring occasionally, until it becomes soft and translucent.
- Add the rice to the pan with the onions. Stir it well to coat the rice with the oil and let it toast for about 3 minutes, until the rice feels hot.
- Then, pour in the white wine and stir until the alcohol evaporates completely.
- Now, begin adding the hot vegetable broth to the rice. Pour in one ladleful at a time, stirring often. When the rice absorbs the broth, add another ladleful. Keep doing this until the rice is cooked through.
- After the rice has been cooking for 10-12 minutes, add the fig wedges. Stir them gently into the rice and continue cooking for another 5 minutes, or until the rice is done. Remember to keep stirring as the figs blend into the risotto. Tip: Carnaroli rice usually cooks in 18-20 minutes, but this can vary by brand. Check the instructions on the package for the best cooking time.
- Once the rice is fully cooked, remove the pan from the heat. Stir in the butter and grated Parmigiano Reggiano to make the risotto creamy. Let the risotto rest for 2-3 minutes before serving.
- Slice the figs you set aside earlier and use them to garnish the dish. Your fresh fig risotto is now ready to serve and enjoy!
Cup of Yum
Nutrition Information
Serving
100g
Calories
750kcal
(38%)
Carbohydrates
102g
(34%)
Protein
21g
(42%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
42mg
(14%)
Sodium
1603mg
(67%)
Potassium
485mg
(14%)
Fiber
5g
(20%)
Sugar
24g
(48%)
Vitamin A
1187IU
(24%)
Vitamin C
5mg
(6%)
Calcium
523mg
(52%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 750
% Daily Value*
| Serving | 100g | |
| Calories | 750kcal | 38% |
| Carbohydrates | 102g | 34% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 1603mg | 67% |
| Potassium | 485mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 1187IU | 24% |
| Vitamin C | 5mg | 6% |
| Calcium | 523mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.