Fig Risotto with Caramelized Onions
A creamy vegan fig risotto with slowly caramelized onions and a delicate whipped vegan feta cream. Naturally gluten free, beautifully balanced between sweet and savoury, and finished with a traditional Italian mantecatura using olive oil.
Equipment
- 1 Large cooking pot
Ingredients
- ¾ cup Rice Carnaroli or Vialone Nano rice
- 5 Figs
- 3 cups Vegetable Broth
- 2 tbsp extra virgin olive oil
- 1½ tbsp Nutritional Yeast
- To Taste Sea Salt
- To Taste Black Pepper
For the Caramelized Onions
- 1 Large Onion
- 1½ tbsp Salted Vegan Butter
- 2 tbsp Vinegar
For the Whipped Vegan Feta (Optional)
- ⅓ Cup Vegan Feta
- 2 tbsp Unsweetened Soy Milk
Instructions
- Thinly slice the onion and place it in a pan with the salted vegan butter. Cook over low heat for approximately 40 minutes, stirring occasionally, until soft and golden. Towards the end of cooking, add the vinegar and allow it to reduce.
- Wash the figs and gently pat them dry. Keep the skin on, especially if using dark purple figs, as it will naturally colour the risotto. Cut most of the figs into irregular cubes and reserve two or three wedges for decoration.
- Prepare your vegetable broth and keep it at a gentle simmer throughout the cooking process.
- Heat 1 tablespoon of olive oil in a large saucepan. Add the rice and toast for approximately 2 minutes, stirring regularly. Add the chopped figs and the first ladle of hot vegetable broth.
- Continue adding the hot broth one ladle at a time, stirring regularly and allowing most of the liquid to be absorbed before adding more. Cook for approximately 16 to 20 minutes, depending on the rice variety, until the grains are al dente. The figs will gradually soften and dissolve into the risotto, creating a creamy texture and releasing their natural colour.
- Remove the saucepan from the heat. Add the remaining tablespoon of extra virgin olive oil and nutritional yeast. Stir vigorously until everything is incorporated and the risotto becomes creamy. Add a splash of hot broth if necessary to achieve a soft, flowing all'onda consistency.
- Blend the vegan feta with the unsweetened soy milk until smooth and creamy. Add the milk gradually until you reach a soft, whipped consistency.
- Divide the risotto between two plates and gently tap the bottom of each plate to spread it naturally. Top with the caramelized onions, a spoonful of whipped vegan feta and the reserved fresh fig wedges.Serve immediately while the risotto is still creamy.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. If used, keep the whipped feta separate.
Whipped Vegan Feta: Completely optional. You can replace it with another vegan cheese, vegan sour cream or a creamy tahini dressing with lemon and gluten free tamari.
Figs: Fresh, seasonal figs work best. I particularly recommend small, dark purple varieties, as their skins give the risotto a beautiful natural colour.
Original Content Note: This recipe, its development, styling and photographs are original INUMAMI content. All food photographs are original and owned by INUMAMI. No AI is used to create recipes.
Nutritional Note: Nutritional information is an estimate and may vary depending on the ingredients and brands used.
Nutrition
Serving: 400gCalories: 678kcalCarbohydrates: 96gProtein: 12gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 2gSodium: 268mgPotassium: 583mgFiber: 9gSugar: 24gVitamin A: 209IUVitamin C: 7mgCalcium: 109mgIron: 2mg