Lamb and Pearl Barley Risotto
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Prep Time
10 MINS
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Cook Time
1 HR
- KCals 507
- Carbs 48G
Ingredients
- 450 g cooked roast lamb, any visible fat removed
- low-calorie cooking spray
- 1 large onion, peeled and finely diced
- 2 garlic cloves, peeled and crushed
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 400 ml coconut plant-based drink
- 650 ml boiling water
- 1 vegetable stock cube
- 200 g pearl barley
- 10 g fresh mint, finely chopped
- salt and freshly ground black pepper, to taste
- 100 g frozen peas
- 60 g pea shoots
Instructions
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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.
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Add the onion and garlic and cook for a further 3 minutes, being careful to not let the garlic burn.
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Stir in the ground cumin and ground turmeric, then cook for one more minute.
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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.
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Add the frozen peas and cook for a further 10 minutes.
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Once cooked, serve immediately. Sprinkle the remaining mint on top and garnish with a small handful of pea shoots.