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🍽️ Creamy Risotto with Duck and Figs

555 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 tbsp butter
• 2 tbsp olive oil
• 300 g risotto rice
• 1 l vegetable broth
• 80 g freshly grated parmesan
• salt
• pepper (from the mill)
• 2 figs
• 400 g pan-fried duck breast fillet
• fig (for garnish)

Instructions

1. 1. Preheat a large pot over medium heat.
2. 2. Peel the onions and garlic.
3. 3. Finely chop the onions and garlic.
4. 4. Add the butter and olive oil to the pot.
5. 5. Sauté the onions and garlic in the fat.
6. 6. Add the rice and stir until it becomes translucent.
7. 7. Pour in the broth gradually to the rice.
8. 8. Stir constantly until the broth is absorbed.
9. 9. Repeat adding broth and stirring.
10. 10. Cook the risotto for about 20 minutes.
11. 11. Keep the risotto slightly al dente.
12. 12. Wash the figs thoroughly.
13. 13. Cut the figs into quarters lengthwise.
14. 14. Slice the fig quarters into slices.
15. 15. Slice the duck breast into thin slices.
16. 16. Add the grated Parmesan to the risotto.
17. 17. Add the sliced figs.
18. 18. Fold in the duck breast slices.
19. 19. Warm the mixture for 3 to 4 minutes.
20. 20. Season the risotto with salt and pepper.
21. 21. Plate the risotto onto dishes.
22. 22. Garnish the dishes with fresh figs.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 555
• Protein: 27 g · Fett/Fat: 24 g · Carbs: 58 g