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1
Place the broth and water in a medium saucepan over low heat and keep at a very low simmer.
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2
Place the figs in a small heatproof bowl, add 1/2 cup of the broth, and stir to combine; set aside.
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3
In a large wide pot or Dutch oven, heat 1/4 cup of the oil over medium heat until shimmering.
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4
Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
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5
Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes.
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6
Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes.
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7
Pour a ladleful of the simmering broth over the rice.
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8
Let simmer, stirring constantly, until the rice absorbs the liquid.
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9
Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth).
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10
Taste as you go for doneness, seasoning with salt and pepper as needed.
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11
Meanwhile, heat the remaining 2 tablespoons oil in a large frying pan over medium heat until shimmering.
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12
Add the Brussels sprouts, season with salt, and stir to coat in the oil.
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13
Add the reserved fig-broth mixture and cook, stirring occasionally, until the Brussels sprouts are wilted and the pan is almost dry, about 2 minutes.
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14
Add the lemon zest and 2 teaspoons of the lemon juice and stir to combine.
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15
Taste and season with salt and pepper as needed.
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16
Transfer to a medium heatproof bowl; set aside.
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17
When the rice is done, remove from heat, add the Brussels sproutfig mixture and remaining 1 teaspoon lemon juice, and stir to combine.
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18
Add the Parmesan and parsley and stir to combine.
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19
Taste and season with more salt, pepper, Parmesan, and lemon juice as needed.
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20
Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately.
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21
Drizzle each serving with olive oil.
