Lamb and barley risotto recipe

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10 min


1 hr 10 min

A simple-to-prepare alternative to a traditional rice risotto, this meat-packed risotto is a great winter warmer


  • 450g (1lb) lean boneless shoulder of lamb or mutton, cut into 5cm (2inch) cubes
  • Salt and pepper
  • 15ml (1tbsp) ground cumin
  • 10ml (2tsp) ground turmeric
  • 15ml (1tbsp) sunflower oil
  • 1 large garlic clove, peeled and finely chopped
  • 1 large onion, peeled and finely chopped
  • 200g (7oz) pearl barley
  • 200ml (7floz) reduced fat coconut milk
  • 850ml good, hot vegetable stock
  • 100g (4oz) green peas
  • Large bunch freshly chopped mint


  • Place the lamb in a large bowl, season and coat in the spices.

  • Heat the oil in a large frying pan and cook the lamb for 4-5 minutes until brown. Transfer to a 1.7l (3pint) casserole dish.

  • Add the onion and garlic to the frying pan and cook for 2-3 minutes until soft but not brown. Transfer to the casserole dish.

  • Add the pearl barley, coconut milk and stock. Bring to the boil, reduce the heat, cover and cook on the hob for 55 minutes, stirring once.

  • Add the peas and cook for a further 5 minutes.

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(94 ratings)
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