Lamb and barley risotto recipe

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serves: 2
Prep: 10 min
Cooking: 1 hr 10 min
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  • A simple-to-prepare alternative to a traditional rice risotto, this meat-packed risotto is a great winter warmer

    Ingredients

    • 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

    Method

    • 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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