Healthy Meal Prep
Risotto with Fresh Figs and Prosciutto Recipe

Risotto with Fresh Figs and Prosciutto

Description

Fresh, sweet figs and salty Italian prosciutto combine beautifully for this summer risotto that can be served as a gourmet first course as well as a quick dinner option.

Ingredients

  • 4 cups vegetable broth
  • 6 tablespoons butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 green onion, finely chopped
  • 1 (12 ounce) package Arborio rice
  • ½ cup dry white wine
  • 14 small fresh figs, divided
  • 4 thin slices prosciutto, finely chopped
  • 1 cup grated Pecorino-Romano cheese, or to taste

Instructions


  1. Heat vegetable stock in a large pot and keep warm over low heat.
  2. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
  3. Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
  4. Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
  5. Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

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Nutritional Information

Risotto with Fresh Figs and Prosciutto

Servings Per Recipe: 4
Calories: 768.4
% Daily Value *
protein: 35 %
carbohydrates: 32 %
exchange other carbs:
dietary fiber: 24 %
sugars:
fat: 46 %
saturated fat: 82 %
cholesterol: 24 %
vitamin a iu: 35 %
niacin equivalents: 6 %
vitamin b6: 11 %
vitamin c: 6 %
folate: 3 %
calcium: 32 %
iron: 10 %
magnesium: 10 %
potassium: 10 %
sodium: 43 %
thiamin: 9 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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