Lamb and Pearl Barley Risotto
Make the most of your leftovers with this easy Lamb and Pearl Barley Risotto, a lighter twist on your usual risotto.
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NutritionPer Serving
- Calories507
- Carbs48g
- Protein39g
- Fat15g
- Saturates6.9g
- Sugars5.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If there’s one thing we love almost as much as a tasty dinner, it’s a proper bargain. We’re big fans of making the most of what’s already in the fridge, and this Lamb and Pearl Barley Risotto does just that.
Classic risotto can feel a bit heavy, especially when the weather’s warmer, so we’ve given it a little twist. Instead of rice, we’ve gone for pearl barley, which keeps that lovely creamy texture but feels a bit lighter and less stodgy. Even better? Pearl barley doesn’t need constant stirring like traditional risotto, so you can leave it gently bubbling away on the hob while you get on with other things. Easy peasy.
This recipe is perfect for using up leftover lamb, just make sure you trim away any visible fat before adding it in. It’s a fab way to turn leftovers into something completely new (and completely delicious!). Honestly, what’s not to love?!
What diets is this Lamb and Pearl Barley Risotto suitable for?
This Lamb and Pearl Barley Risotto is suitable for dairy-free diets.
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make this Lamb and Pearl Barley Risotto?
This Lamb and Pearl Barley Risotto is dead easy to make, with no fancy kitchen gadgets. You’ll find everything on your local supermarket shelves.
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How many calories are in this Lamb and Pearl Barley Risotto?
There are 507 calories per portion in this Lamb and Pearl Barley Risotto, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Cut the lamb into bite-size pieces and add the lamb to the pan. Fry for 5 minutes, until lightly browned.
Step 2
Add the onion and garlic and cook for a further 3 minutes, being careful to not let the garlic burn.
Step 3
Stir in the ground cumin and ground turmeric, and cook for one more minute.
Step 4
Add the stock cube to the water and stir until dissolved. Pour the coconut milk drink and stock into the pan and bring to the boil, then lower to a simmer. Add the pearl barley and half the chopped mint, then season to taste. Then cover with a lid and cook for 40 minutes, stirring occasionally.
Step 5
Add the frozen peas and cook for a further 10 minutes.
Step 6
Once cooked, serve immediately. Sprinkle the remaining mint on top and garnish with a small handful of pea shoots.
What could I serve with this Lamb and Pearl Barley Risotto?
This Lamb and Pearl Barley Risotto really is a meal in itself, but it also works really well served alongside any of the following accompaniments:
How do you know when this Lamb and Pearl Barley Risotto is cooked?
You should cook your Lamb and Pearl Barley Risotto until the lamb is cooked through and the pearl barley is tender, this will take around an hour.
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep this Lamb and Pearl Barley Risotto in the fridge?
Once you’ve served up your Lamb and Pearl Barley Risotto, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid. You can keep leftovers of Lamb and Pearl Barley Risotto in the fridge for approximately 2 days or so.
Can I freeze this Lamb and Pearl Barley Risotto?
No, we wouldn’t recommend freezing this recipe.
How do I reheat this Lamb and Pearl Barley Risotto?
From chilled: Place in a microwave-proof container with loosely fitting lid, and heat for 4-7 minutes — until piping hot.
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Lamb and Pearl Barley Risotto
Make the most of your leftovers with this easy Lamb and Pearl Barley Risotto, a lighter twist on your usual risotto.
-
Prep Time
10 MINS
-
Cook Time
1 HR
- KCals 507
- Carbs 48G
Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Cut the lamb into bite-size pieces, then add it to the pan. Fry for 5 minutes, until lightly browned.
- Add the onion and garlic and cook for a further 3 minutes, being careful to not let the garlic burn.
- Stir in the ground cumin and ground turmeric, then cook for one more minute.
- Add the stock cube to the water and stir until dissolved. Pour the coconut milk drink and stock into the pan and bring to the boil, then lower to a simmer. Add the pearl barley and half the chopped mint, then season to taste. Then cover with a lid and cook for 40 minutes, stirring occasionally.
- Add the frozen peas and cook for a further 10 minutes.
- Once cooked, serve immediately. Sprinkle the remaining mint on top and garnish with a small handful of pea shoots.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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14 comments
See what others have to say
Mary RobinsonTuesday 24th March 2026
Pearl barley, do you have to soak it first
HollyTuesday 31st March 2026
Hi Mary, no need to soak the barley just add into step 4, hope that helps!
CharlieTuesday 24th March 2026
If I wanted to make it using uncooked lamb, what cut should I buy?
HollyTuesday 31st March 2026
Hi Charlie, any pre-diced lamb available at a supermarket would work great in this recipe alternatively you can use lamb shoulder hope that helps!
Kylie Marie MatthewsThursday 25th March 2021
Can I use dried mint Intead of fresh and if so do I need to change the measurement of it? X
HollyMonday 29th March 2021
Hey Kylie, have a look at THIS article it talks you through fresh and dry herb conversions, hope that helps!
GeorgiaMonday 30th November 2020
Hiya is there another alternative to the coconut milk?
Thanks
LisaThursday 3rd December 2020
Hi Georgia
You could use skimmed milk or another plant based alternative such as almond milk. It will change the flavour, but it should still taste great. Hope you enjoy it
PennySunday 28th January 2018
Hi do I have to use coconut milk ?
Jane DMonday 13th November 2017
Ok thank you very much.
Jane DMonday 13th November 2017
Hi, I don’t like coconut in any way shape or form is there any alternative?
Michelle MMonday 24th July 2017
This looks and sounds amazing. I’m making it for tea tonight. I’ll pop a pic on Instagram and tag you in (if it looks ok ????)
Emma TMonday 11th September 2017
Hi Michelle,
Hope you enjoyed it! It’s one of my faves!
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