Today I share with you a recipe made for a delightful dinner with friends: the FIG AND SHRIMP RISOTTO WITH HAZELNUT CRUMBLE. I assure you that fresh figs together with shrimp create an almost perfect combination. Try them and you’ll surely agree with me. It’s really very simple to make depending on the variety of figs you choose: white or black, red or green skin… the result and flavor change. I used small green figs with a red interior and very sweet. A truly special and super creamy risotto made with shrimp broth that I assure you gives the risotto a unique flavor.
Below is the recipe
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 404.20 (Kcal)
- Carbohydrates 71.22 (g) of which sugars 5.45 (g)
- Proteins 11.39 (g)
- Fat 7.95 (g) of which saturated 1.20 (g)of which unsaturated 0.46 (g)
- Fibers 2.41 (g)
- Sodium 143.48 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 320 g Carnaroli rice
- 8 figs (fresh green)
- 20 shrimp
- 1 shallot
- 1 l water
- 3 tomatoes
- 1 stalk celery
- 1/2 onion
- 1/2 carrot
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- to taste hazelnut crumble
Tools
- 1 Casserole
Steps
Thinly slice the shallot.
Clean the shrimp, remove the heads, and set them aside for the broth.
In a pot, heat the oil with a bit of shallot. Add the shrimp heads and press them slightly.
Add water, celery, onion, carrot, and let it cook for 10 mins
Strain the broth
Cut the fresh figs into pieces.
In a casserole, heat the oil and shallot
Toast the rice
Pour the broth until the rice is covered.
Cut the shrimp into pieces and season with salt, extra virgin olive oil, and pepper
Mix well
Continue stirring the risotto and add the broth whenever the rice requires it.
Add the fresh figs.
Continue until the rice is cooked
Toast the hazelnuts.
Turn off the heat and add the shrimp
Serve the fig risotto with toasted hazelnuts immediately
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