Valley Fig Growers

Almost Hands-Free Risotto with California Figs, Parmesan and Herbs

This recipe does not employ the traditional risotto method; the rice is mainly stirred for 3 minutes toward the end of cooking instead of constantly throughout. This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste; if you prefer a looser texture, add extra broth in step 4.

Makes 6 servings

Ingredients

5
 cups low-sodium chicken broth

1 3/4 cups water

4
 tablespoons unsalted butter

1 
large onion, chopped fine (about 1 1/2 cups)


Table salt

1 
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)

2 
cups Arborio rice

1 
cup dry white wine

1 1/2 cups (9 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and cut into 1/4-inch pieces

2
 ounces grated Parmesan cheese (about 1 cup)

1 
teaspoon juice from 1 lemon

2 
tablespoons chopped fresh parsley leaves

2 
tablespoons chopped fresh chives

Ground black pepper

 

Directions

  1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
  2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
  3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
  4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in diced figs and Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to 3/4 cup remaining broth mixture to loosen texture of risotto. Serve immediately.

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Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

Nutrition Information

amount per serving

  • Calories 402
  • % Calories from Fat 25%
  • Fat 11
  • Cholesterol 33
  • Protein 11
  • Carbohydrates 58
  • Fiber 6
  • Iron 2
  • Sodium 555
  • Calcium 184
  • Potassium 341