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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 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Italian
Keyword: figs, rice, risotto
Servings: 4 servings
Author: Lora


  • 1/4 cup extra-virgin olive oil
  • 1 medium onion diced
  • 2 cups Arborio rice
  • 1/2 cup Prosecco or white wine
  • 3 1/2 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 1/2 stick unsalted butter (use margarine if making vegan)
  • 1/2 cup freshly grated Parmigiano-Reggiano omit if making vegan
  • aged balsamic vinegar


  • 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.