• Vegetarian
  • 40 min

Squacquerone risotto and fig peels

Ingredients for 4 persons

360g of integral rice seeds
100g of squacquerone
The peel of 1kg of figs
Extra virgin olive oil
Salt and pepper
800 ml vegetable soup (maybe prepared with the nut granular zero waste)
1 onion
1 glass of white wine
Difficulty: Average
Time: 40 minutes

Nonno Nanni Squaquerello is a fresh, distinctly flavoured soft cheese.


Boil soup. Toast rice with a spoon of oil in a pressure cooker. After a few minutes turn off the flame and put the rice aside. Chop onion and brown in a pot with two tablespoons of oil on a low flame. Add rice and stir.  Wet with some white wine and let it evaporate. Combine fig  peels but keep a few to be used as a decoration. Pour soup and close the pressure cooker. When it reaches the whistle count half the time indicated on the rice package (in my case they were about 12 or 25 minutes in a pressure cooker). After this time has gone by, open the pot, check the cooking (cook a few more minutes if necessary). Then add squacquerone and stir. Season with salt and pepper and divide it on dishes. Complete with some peels as a decoration and, if you wish, use some fig slices. Serve immediately and enjoy.



Nonno Nanni Squaquerello is a fresh, distinctly flavoured soft cheese.

Recipe devised by food blogger

Lisa Casali


I’m an environmental scientist and an expert in sustainable cuisine. I think it’s time to turn the page and learn how to eat and cook in a new way, one that combines less consumption of natural resources with greater benefits for health, the environment and the economy.