Fig Risotto with Caramelized Onions

When fig season arrives, I don’t know about you, but I try to use them in every possible way. I’ve made a fig bread, a little like banana bread but with figs, a fig carpaccio with beetroot, a small fig salad with confit tomatoes, and now this risotto with caramelized onions.

It is beautiful, delicious, creamy, and perfectly all’onda.

If you follow the recipe step by step, you will also see that a completely plant based risotto can still be wonderfully creamy and properly mantecato using just a few simple ingredients.

And if you want to learn how to make the perfect risotto every time, including all the techniques, timings and little tricks that make the difference, you can read my complete guide on how to make the perfect vegan risotto.

Ingredients and Tips for the Best Fig Risotto

My advice when choosing rice for risotto is always the same: either Carnaroli or Vialone Nano. Other varieties can certainly work, but in my experience, these two give you the best balance between creaminess and perfectly cooked grains that retain a little bite.

There are many different varieties of figs, but one thing is certain: the most important thing is to use fresh, seasonal ones. Fig season is relatively short, usually lasting from late August through September. Small, dark purple figs are my favourite for risotto, as they also give the dish a beautiful natural colour.

For this risotto, I also used onions, which I caramelized in a pan with salted vegan butter and vinegar. The intention was not to make them sweet, but to develop a deeper, more complex flavour through caramelization, with a little acidity to balance the natural sweetness of the figs.

For the Mantecatura

When it comes to mantecatura, there are several types of fat you can use to make a vegan risotto beautifully creamy. The simplest option, and one we almost certainly already have at home, is olive oil. You can also use vegan cheeses, vegan butter, or nut butters such as almond or peanut butter. For this fig risotto, I chose olive oil because the flavours are already quite intense, and the figs themselves naturally contribute to the creaminess.

To Finish

To finish the risotto, I also added a whipped vegan feta cream, made simply by blending vegan feta with soy milk until smooth and creamy.

This is completely optional, but since the risotto leans slightly towards the sweet side, thanks to both the figs and the caramelized onions, I wanted to introduce a tangy, salty element to balance the flavours. You can leave it out altogether or choose another option, such as a different vegan cheese, a little vegan sour cream, or a creamy tahini dressing made with soy sauce and lemon juice.

Ingredients

How to Make Fig Risotto with Caramelized Onions

Step 1: Caramelize the Onions

Start with the onions, as they will need the longest cooking time. Thinly slice the onions and place them in a pan with salted vegan butter or with Olive Oil ( as I did here ) . Cook over low heat for approximately 40 minutes, stirring occasionally, until they become soft, golden and beautifully caramelized.

Towards the end of cooking, add a splash of vinegar and let it reduce. The idea is not to make the onions overly sweet, but to develop a deeper flavour with a little acidity to balance the natural sweetness of the figs. You can leave the onions cooking gently while preparing the rest of the risotto.

Step 2: Prepare the Figs

Wash the fresh figs and gently pat them dry. Keep the skin on, especially if you are using dark purple figs, as it will give the risotto a beautiful natural colour. Cut most of the figs into irregular cubes. These will go directly into the risotto and gradually soften during cooking. Reserve two or three wedges for the final decoration.

Step 3: Prepare the Vegetable Broth

Meanwhile, prepare your vegetable broth using fresh vegetables and water. Bring it to a gentle simmer and keep it hot throughout the cooking process. Always add hot broth to your risotto, rather than cold liquid, to maintain a consistent cooking temperature.

Step 4: Toast the Rice and Add the Figs

Heat a little extra virgin olive oil in a large saucepan, then add the Carnaroli or Vialone Nano rice. Toast the rice for a couple of minutes, stirring regularly, until the grains are hot and slightly translucent around the edges. Add the chopped figs and the first ladle of hot vegetable broth.

Unlike some risotto recipes where fruit is added halfway through cooking, I add the figs right from the beginning. This gives them enough time to soften, almost dissolve into the rice, and gradually release their colour and flavour throughout the risotto.

Step 5: Cook the Risotto

Continue adding the hot vegetable broth, one ladle at a time, stirring regularly and allowing most of the liquid to be absorbed before adding more. Keep the heat at a gentle simmer. As the rice cooks, the figs will gradually break down, creating a creamy texture and giving the risotto its natural colour.

Continue until the rice is cooked al dente, with a slight bite in the centre. Remember that a good risotto should never become dry. It should remain soft and fluid, with enough liquid to create that beautiful Italian all’onda consistency.

Step 6: Mantecare the Risotto

Once the rice is cooked, remove the saucepan from the heat. Add the extra virgin olive oil and nutritional yeast, then stir vigorously to incorporate them into the risotto. This final step is called mantecatura, and it is what brings the ingredients together into a smooth, creamy consistency. If necessary, add a small splash of hot broth to loosen the texture. Let the risotto rest for a minute or two before serving.

Step 7: Prepare the Whipped Vegan Feta ( Optional )

This step is completely optional, but I love the contrast it creates with the sweetness of the figs and caramelized onions. Add the vegan feta to a blender with a little unsweetened soy milk and blend until smooth, light and creamy. Adjust the amount of milk gradually until you reach a soft, whipped consistency that can easily be spooned onto the risotto.

Step 8: Assemble and Serve

Spoon the creamy fig risotto onto your plates and gently tap the bottom of each plate to allow the rice to spread naturally. Add the caramelized onions on top, followed by a spoonful of whipped vegan feta. Finish with the reserved fresh fig wedges and, if you like, a drizzle of extra virgin olive oil. Serve immediately, while the risotto is still creamy and perfectly all’onda.