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

andrew@bytejockeyz.comFiber Rich, Recipes, Side Dishes

Valley Fig Growers

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.

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

Think risotto’s hard? This almost hands-free risotto is from you. Seasoned with Parmesan, herbs, and dried figs, you’ll crave America’s Test Kitchen risotto.
Valley Fig Growers
Servings 6 servings


  • 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
  • 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


  • Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
  • 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.
  • 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.
  • 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.


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

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