Risotto with Figs and Prosecco (Risotto con Fichi e Prosecco)

This fig risotto with Prosecco is creamy, savory, and slightly sweet. An easy Italian risotto recipe finished with balsamic and fresh figs.

If you enjoy creamy, seasonal risotto recipes like this fig and Prosecco risotto, you should also try my Mushroom Risotto and this Pumpkin Risotto-two classic Italian dishes that are just as rich and comforting.

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If you've never made a fig risotto, this is one of those recipes that feels fancy but is actually simple once you understand the method. It's creamy, slightly sweet, and balanced with that classic savory depth you expect from a good Italian risotto.

For me, the combination of fresh figs, Prosecco, and Parmigiano-Reggiano is what makes this stand out. The figs melt slightly into the rice, the Prosecco adds brightness, and the balsamic at the end ties everything together. It's the kind of dish I make when I want something a little elevated but still comforting.

This is also a great fall risotto recipe, especially when figs are in season.

It's not easy to find ripe and delicious figs in Florida. I do have some friends that have had luck and are growing figs in their yard. We found some lovely mission figs from California to use for this Risotto with Figs and Prosecco.

I still have not come across figs that are as big as the palm of my hand and bursting with sweet juice. That only happens in Italy in the summertime. My mother-in-law has a fruit man that comes by her house and she buys from the back of his truck some of the most amazing fruit.

She buys the fruit by the case. Sometimes while we are there, he has cases of figs from Calabria. That's the day that all the kids are excited and arguing over who had more figs than the other. That is one fruit that they all love equally and passionately. The fruit is so ripe that it's even hard to remove the peel and it's one big, sticky fig mess.

These mission figs were not the same sort of figs, but at least they were sweet and they were perfect for this risotto.

What Makes This Fig Risotto Work

A good risotto comes down to texture and balance.

• The Arborio rice gives you that creamy consistency without adding cream
• The Prosecco adds acidity and keeps the dish from feeling heavy
• The sweet potatoes melt into the risotto and make it extra silky
• The figs bring a subtle sweetness that works really well with the salty cheese

My opinion: the sweet potato is the underrated ingredient here. It thickens the risotto naturally and makes it feel richer without needing extra butter or cream.

Ingredients You'll Need

• Extra-virgin olive oil
• Onion
• Arborio rice
• Prosecco or dry white wine
• Vegetable broth
• Sweet potatoes (or regular potatoes)
• Fresh figs (mission figs work best)
• Butter
• Parmigiano-Reggiano
• Aged balsamic vinegar

If you're making this vegan, just swap the butter for margarine and skip the cheese. It still works.

How to Make Fig Risotto (Step-by-Step)

1. Heat the broth and cook the potatoes

Bring the vegetable broth to a boil and add the sweet potatoes. Cook until tender, then remove and mash them into small pieces. This step is key for texture.

2. Build the base

In a large skillet, heat the olive oil and cook the onion until soft and translucent. Don't rush this part, it builds flavor.

3. Toast the rice

Add the Arborio rice and stir for a few minutes. You want the edges slightly translucent but not browned.

4. Deglaze with Prosecco

Pour in the Prosecco and let it cook off. This adds a light acidity that balances the sweetness of the figs later.

5. Add broth gradually

Add a ladle of broth at a time, stirring constantly and letting it absorb before adding more. This is what creates that creamy texture.

6. Add potatoes and finish cooking

Stir in the mashed potatoes and remaining broth. Continue cooking until the rice is tender but still slightly al dente.

7. Finish with butter and cheese

Remove from heat and stir in the butter and Parmigiano-Reggiano until creamy.

8. Plate and garnish

Serve immediately with fresh figs and a drizzle of aged balsamic vinegar.

My tip: don't skip the balsamic at the end. It adds acidity and depth that really pulls everything together.

Tips for the Best Creamy Risotto

• Stir often, but don't overdo it. You want movement, not mush.
• Keep your broth warm so it absorbs properly
• Taste as you go, especially toward the end
• Serve immediately. Risotto waits for no one

From experience, the biggest mistake is letting it sit too long. That's when it loses that perfect creamy texture.

Can You Use White Wine Instead of Prosecco?

Yes. A dry white wine works perfectly if you don't have Prosecco.

That said, I like Prosecco here because it's slightly lighter and gives the risotto a more delicate flavor.

What to Serve with Fig Risotto

This risotto can be a main dish or a side.

I usually pair it with:

• A simple green salad
• Roasted vegetables
• Grilled chicken or fish if you want to add protein

It's rich, so you don't need anything too heavy alongside it.

FAQs

Risotto is not complicated to make and is very versatile, as you can make it with almost anything you like. Leftover risotto can be used to make risotto cakes, arancini di riso, or risotto al salto the next day. Once it has cooled completely to room temperature, transfer the leftover risotto to a container and store covered in the refrigerator.

Risotto al salto is basically chilled risotto that has been pressed into a sauté pan with a Tablespoon or two of extra-virgin olive oil underneath to prevent sticking. It is then gently heated to a crisp, and flipped over (there is your salto, the flip, or jump) like a pancake so the other side can get crunchy, too. Some people like it even better this way than freshly made. With me, it's a tie.

Risotto is not that difficult to make, it's just a little time consuming. You have to be patient and you have to keep stirring. I love how versatile risotto is and that you can make it an almost any way you like. When you use vegetable broth and keep out seafood or any meats and dairy, it's the perfect vegan meal. With your leftover risotto, you can make risotto al salto the next day.

Risotto al salto is just taking the chilled risotto you had in the fridge and adding it into a saute' pan. Be sure to use a little extra-virgin olive oil in the pan so the rice won't stick. The risotto heats up and gets slightly brown and crispy and you flip it (saltare-to flip). My kids really love these crispy risotto cakes.

Have you ever made risotto before? Have you ever had it in a restaurant? What is your favorite risotto? I think my new favorite risotto is this risotto with figs and Prosecco!

Have you ever made risotto before? Have you ever had it in a restaurant? What is your favorite risotto? I think my new favorite risotto is this risotto with figs and Prosecco!

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5 from 8 votes

Fig Risotto with Prosecco (Creamy Italian Risotto Recipe)

A delicious risotto made with the season's juicy figs. You'll get a sweet surprise in every bite and a touch of Prosecco which makes this the perfect Italian summer meal.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: Italian

Keyword: figs, rice, risotto

Servings: 4 servings

Calories: 508kcal

Author: Lora

Ingredients

• ¼ cup extra-virgin olive oil
• 1 medium onion diced
• 2 cups Arborio rice
• ½ cup Prosecco or white wine
• 3 ½ cups vegetable broth
• 2 small white sweet potatoes or regular potatoes, peeled and sliced in small pieces
• 8 small figs I used mission figs sliced into small pieces
• 4 tablespoons ½ stick unsalted butter (use margarine if making vegan)
• ½ cup freshly grated Parmigiano-Reggiano omit if making vegan
• aged balsamic vinegar

Instructions

• In a medium sized pot, add the stock and bring to a boil. Add the sweet potatoes, and boil.
• Heat the olive oil on medium heat in a large skillet; add the onion and cook until they are translucent and soft (but not browned). Add the rice and stir with a wooden spoon about 3 minutes. Add the Prosecco (or white wine) and cook about 1-2 minutes stirring with the wooden spoon.
• Add a 4 to 6-ounce ladle of broth and cook, stirring, until it is absorbed. Continue adding the broth a ladle at a time, waiting until the liquid is absorbed before adding more. Remove the sweet potatoes from remaining broth and mash them quickly with a potato masher (mash them enough so that they're in very small pieces). Add the potatoes and remaining broth. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. Remove the pan from the heat. If making this vegan, use margarine and omit the cheese. Stir in the butter and cheese until well mixed.
• Ladle the risotto on individual plates and decorate with figs and a drizzle of the aged balsamic vinegar; serve immediately.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Tips for the Best Creamy Risotto

• Stir often, but don't overdo it. You want movement, not mush.
• Keep your broth warm so it absorbs properly
• Taste as you go, especially toward the end
• Serve immediately. Risotto waits for no one

From experience, the biggest mistake is letting it sit too long. That's when it loses that perfect creamy texture.

Nutrition

Calories: 508kcal | Carbohydrates: 82g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 824mg | Potassium: 76mg | Fiber: 3g | Sugar: 2g | Vitamin A: 438IU | Calcium: 3mg | Iron: 4mg

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