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.
The process follows classic risotto steps: make vegetable broth, sauté onion, toast the rice, and add white wine. Gradually pour in the broth, and when the rice is nearly done, stir in sliced figs. Finish with butter and Parmigiano Reggiano for a creamy texture.
Fig risotto is sweet and creamy, an unusual way to enjoy these delicious sugary fruits in a tantalizing savory guise. Figs, like all fruits, are most commonly used in sweet preparations, such as fresh fig cake or the classic fresh figs and ricotta tart. But figs are also excellent in savory recipes or as an appetizer with a good Parma prosciutto.
This fig risotto is a refined, sweet, and savory dish—an elegant way to highlight figs in a main course. Perfect for impressing guests at a special dinner. Follow my simple recipe to make it at home!
Ingredients
- Prep Time: 10 Min
- Cook Time: 20 Min
- Servings: 4
- 350 g (¾ pound) Carnaroli rice
- 1 small onion
- 500 g (1.1 pound) fresh figs
- 150 g (~5 oz) grated Parmigiano Reggiano
- 100 ml (~½ cup) dry white wine
- 1 liter (~4 cups) vegetable broth
- 3 tablespoons extra virgin olive oil
- 30 g (¼ stick) unsalted butter
Instructions
Step 1) - 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.
Step 2) - If you don’t have broth ready, start by making it. Put your vegetables in a large pot and cover them with cold water. Place the pot on the stove with the lid on and cook over high heat until the water starts to boil. Once it’s boiling, turn the heat down to medium-low and let it simmer for about 1 hour. Keep the broth on low heat while you make the risotto, as it needs to stay hot for cooking the rice.
Tip: For a detailed guide on making vegetable broth, check out our full recipe: "Basic Vegetable Broth Recipe"
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.
Step 3) - 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.
Step 4) - 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.
Step 5) - 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!
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Storage
Risotto with fresh figs is best enjoyed right away, while it's still hot and creamy. This dish is at its best when served fresh, as the texture and flavor are perfect right after cooking.
Unlike some meals that can be prepared ahead of time, risotto with figs doesn’t hold up well if made in advance. The creamy texture can change as it cools, and it won’t be as delicious if reheated.
However, if you have any leftovers, you can store them in an airtight container and keep them in the refrigerator. Make sure the container is sealed tightly so the risotto doesn’t dry out. It will stay good for up to 1 or 2 days, but keep in mind that the texture will change and it won’t be as creamy as when freshly made.
When reheating, you can add a little broth or water to bring back some of the creaminess, but it's always better when eaten right after cooking. Enjoy your risotto fresh for the best experience!
Variations
- Honey and Pecorino: Some people prefer to make fig risotto with Pecorino Romano cheese instead of Parmigiano Reggiano. You can also add a couple of tablespoons of acacia honey during the final stirring, or mantecatura. The honey enhances the sweetness of the figs and creates a delicious contrast with the strong, salty flavor of the Pecorino. This combination brings out the best in both ingredients, making the risotto rich and full of flavor.
- Speck or Prosciutto: If you want to make the risotto more filling and flavorful, try adding diced speck or prosciutto. The salty, savory taste of these meats pairs beautifully with the natural sweetness of the figs. This will create an excellent sweet-and-savory balance in your dish, making it a satisfying meal on its own.
- Gorgonzola o Taleggio: I like to cream the risotto with butter and Parmigiano Reggiano cheese, which gives it a classic, smooth texture. However, if you're looking for a bolder taste, you can substitute the butter with 50 grams of Gorgonzola or Taleggio cheese. These cheeses have a stronger, more intense flavor that can elevate the dish, giving it a creamier and richer finish.
- For a Crunchy Twist: For an added crunch, sprinkle some slivers of dried fruit over your risotto. Hazelnuts and almonds are particularly great choices to complement the figs. Their texture adds a delightful contrast to the soft, creamy risotto, making every bite more interesting and satisfying.
Tips
Which Figs to Use
All types of figs work well in this recipe, whether they are early summer or fall figs.
You can use green, black, or purple figs, and it doesn’t matter if they’re small or large. The key is to make sure the figs are ripe and sweet. If the skin of the figs is thin and not too tough, I recommend leaving it on.
The skin adds extra flavor and is packed with nutrients. Plus, peeling figs can be tricky, and you may lose some of the pulp in the process. So, to get the most out of your figs, use them whole, skin and all!
Recipe Card
Fresh Fig Risotto Recipe
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!
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