Lamb and Pearl Barley Risotto
-
Prep Time
10 MINS
-
Cook Time
1 HR
- KCals 557
- Carbs 51G
4 Servings
Ingredients
- 450 grams cooked roast lamb from any roasting joint, skin and visible fat removed
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 large onion finely chopped
- 2 cloves garlic crushed
- 200 grams pearl barley
- 400 ml Alpro Coconut Milk Drink
- 650 ml stock made up with 1 stock cube - lamb or vegetable works best
- 100 grams petit pois
- 3 tbsp fresh mint finely chopped
- 1 bag fresh pea shoots
- low calorie cooking spray
Instructions
-
Cut the lamb into bite sized pieces and brown for 5 minutes with a little low calorie cooking spray in a large saucepan.
-
Add the chopped onion and crushed garlic and cook for a further 3 minutes, being careful to not let the garlic burn.
-
Stir in the ground cumin and ground turmeric and cook for 1 minute.
-
Turn down the heat and add the Alpro Coconut Milk Drink, stock, pearl barley and half the chopped mint. Season to taste. Put a lid on and cook for 40 minutes, stirring occasionally.
-
Add the petit pois and cook for a further 10 minutes.
-
Once cooked, serve immediately. Sprinkle the remaining mint on top and garnish with a bundle of pea shoots.