Description
Jollof Risotto combines the bold tomato-and-pepper flavors of West African jollof rice with the creamy texture of Italian risotto. Arborio rice cooked slowly in rich jollof base and warm stock, creating a smooth and flavorful dish perfect as a main meal or side. Ready in about 30 minutes.
Ingredients
For the Jollof Base
- 1 red bell pepper
- 1 large tomato
- 1 small onion
- 2 cloves garlic
- 1 tbsp tomato paste
- 2 tbsp olive oil
For the Risotto
- 1½ cups Arborio rice
- 4–5 cups warm chicken or vegetable stock
- 1 small onion, finely diced
- 2 tbsp butter
- ½ cup grated parmesan (optional but recommended)
- 1 tsp smoked paprika
- ½ tsp thyme
- ½ tsp curry powder
- Salt and black pepper, to taste
Instructions
How to Make Jollof Risotto
Step 1: Make the Jollof Purée
Blend the red bell pepper, tomato, onion, and garlic until smooth.
Heat olive oil in a pan over medium heat. Add tomato paste and fry for 2–3 minutes until dark and fragrant. Stir in the blended purée and cook for 10–12 minutes, stirring occasionally, until thick and reduced. Season lightly with salt.
This is where the jollof flavor is born — don’t rush it.
Step 2: Start the Risotto
In a wide pot, melt butter over medium heat. Add diced onion and sauté until soft and translucent.
Stir in the Arborio rice and toast for 1–2 minutes until the grains look slightly glossy.
Step 3: Build the Flavor
Add 1 cup of the cooked jollof base to the rice and stir until absorbed.
Begin adding warm stock, one ladle at a time, stirring constantly. Allow each ladle to absorb before adding the next.
Continue this process for about 18–22 minutes until the rice is tender but still has a slight bite.
Step 4: Finish Like a Pro
Stir in smoked paprika, thyme, curry powder, salt, and black pepper.
Turn off the heat and fold in Parmesan cheese for extra creaminess. Taste and adjust seasoning.
Notes
To Serve
Top with grilled shrimp or chicken, fresh herbs, and a drizzle of olive oil. Serve immediately while warm and creamy.