Abundant figs in my garden, have been making a lot of drink with figs. Here I am making figs with marinated goat cheese risotto for a change. Since butter and eggs are expensive, I am not making fig cake. Just have to do with what I can get and have. Thus, finish off my last pack of leftover arborio rice.

I consider myself very lucky to love creating, exploring, eating the abundant of food that God had given me and all my sisters taking turns to drop of their abundant fruits and buying me food. Sharing is caring for us sisters. One of my sister came to collect some figs as I was cooking my risotto. Unfortunately, I only made enough for myself. I let her have 2 small mouthful of my risotto. She said it’s delicious.

Here’s another creation using figs and this time marinated goat cheese with oil that comes with it to perfume the risotto. It’s indeed a great combo; you will be satisfied knowing that spending time in your garden looking after the fruits or tending to your creation, exploring the combo, and finally having a full belly and happy smiles. Let’s cook!!!!

Ingredients

150 g arborio rice
1 Tbs garlic minced
400 ml hot boiling water
6 plum figs, cut into bite size
100 g marinated goat cheese with oil, divide
50 ml white wine
100 ml orange juice, divide
1 Tbs oil
25 g margarine
salt
pepper

Garnish

1 plum fig, cut into 3 wedges
chili flakes (OPT)

Method

Blend 6 figs with 50 ml orange juice until pureed. Reserved about 1 1/2 Tbs of the puree for garnish. Then strain through a sieve to remove grain, to get a smooth puree. The set aside. In a pot, heat oil and 1 Tbs of margarine for 1 minute, add garlic and brown slightly. Meantime put kettle on.

Add rice, toss around in garlic for 30 seconds. Then pour in white wine, let it evaporate meantime stirring to prevent sticking to pot. Slowly add water, wait till water is absorbed before adding a little bit. Stir a couple of time.

Now add in 50 g marinated goat cheese with 2 Tsp oil and 2 Tbs of margarine, stir to mix well. Continue to add a little bit of water. Stir again to prevent from sticking. Now add the remaining orange juice, stir to mix well. Add the last bit of water. Give a couple of stir. Then add the remaining margarine in toss to combine.

At nearly the end of 20-25 minutes cooking time, add in figs puree, mix well making sure rice are coated in the puree. Turn to low heat, stirring occasionally and let it cook through. Turn off hob. Add the remaining 50 g marinated goat cheese with oil. Stir to mix well. Spoon onto warm bowl and garnish with figs wedges, a few dots of figs puree and chili flakes. Serve immediately with a glass of white wine. Enjoy!!!!!

Note: You may want to use vegetables stock instead of boiling water. You may omit chili flakes. You may use blackberries, blueberries, and strawberries or raspberries. You may want to add cherries tomatoes.

You may want to use Grana Padano cheese, blue vein cheese or any cheese of your choice. You may omit orange juice use water or stock. I use hot boiling water you may use vegetable stock. You might want to add spinach or arugula instead of figs as garnish.

https://helenscchin.com/2020/03/15/fig-and-marinated-goat-cheese-risotto/

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