Red Wine Risotto with Spiced Lamb, Sweet Potatoes, and Peanuts

Ingredients

In this adaptation, the traditional Italian risotto is transformed into a Nigerien-inspired dish by incorporating spiced lamb, sweet potatoes, and peanuts. The addition of aromatic spices and the use of local ingredients give this dish a unique flavor profile that reflects the cuisine of Niger. We alse have the original recipe for Risotto al vino rosso, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (240ml) red wine (preferably dry) 1 cup (240ml) red wine (preferably dry)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 pound (225g) lamb, cut into small pieces 1/2 pound (225g) lamb, cut into small pieces
• 1 large sweet potato, peeled and diced 1 large sweet potato, peeled and diced
• 1/4 cup (30g) peanuts, toasted and chopped 1/4 cup (30g) peanuts, toasted and chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 24g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth and red wine over medium heat. Keep it warm.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the skillet and stir well to coat the grains with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
4. 4.
   In a small bowl, mix together the ground cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper (if using). Sprinkle the spice mixture over the rice and stir well to combine.
5. 5.
   Gradually add the warm broth-wine mixture to the skillet, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process for about 20 minutes, or until the rice is cooked al dente.
6. 6.
   While the risotto is cooking, season the lamb pieces with salt and pepper. In a separate skillet, heat a tablespoon of olive oil over medium-high heat. Add the lamb and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
7. 7.
   Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
8. 8.
   Once the risotto is cooked, stir in the cooked lamb, roasted sweet potatoes, and chopped peanuts. Season with salt and pepper to taste.
9. 9.
   Serve the Red Wine Risotto with Spiced Lamb, Sweet Potatoes, and Peanuts garnished with fresh cilantro.

Treat your ingredients with care...

• Lamb — For tender and flavorful lamb, marinate the meat in the spice mixture for at least 30 minutes before cooking.
• Sweet potatoes — Make sure to dice the sweet potatoes into uniform pieces to ensure even cooking.
• Peanuts — Toast the peanuts in a dry skillet over medium heat until they become fragrant and slightly golden. Be careful not to burn them.

Tips & Tricks

• To enhance the flavors, you can add a splash of lemon juice to the risotto just before serving.
• If you prefer a milder spice level, reduce the amount of cayenne pepper or omit it altogether.
• Feel free to substitute the lamb with chicken or beef if desired.
• For a vegetarian version, omit the lamb and add extra vegetables such as roasted bell peppers or zucchini.
• Leftover risotto can be transformed into delicious arancini by shaping the risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Red Wine Risotto with Spiced Lamb, Sweet Potatoes, and Peanuts as a main course. Garnish each serving with fresh cilantro for added freshness and color.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ring mold or a small bowl. Place the spiced lamb, sweet potatoes, and peanuts on top of the molded risotto. Drizzle some extra olive oil around the plate and garnish with a sprig of fresh cilantro.