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Lamb and Pearl Barley Risotto

  • Prep Time
    10 MINS
  • Cook Time
    1 HR
  • KCals 557
  • Carbs 51G
4 Servings


  • 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


  1. Cut the lamb into bite sized pieces and brown for 5 minutes with a little low calorie cooking spray in a large saucepan.

  2. Add the chopped onion and crushed garlic and cook for a further 3 minutes, being careful to not let the garlic burn.

  3. Stir in the ground cumin and ground turmeric and cook for 1 minute.

  4. 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.

  5. Add the petit pois and cook for a further 10 minutes.

  6. Once cooked, serve immediately. Sprinkle the remaining mint on top and garnish with a bundle of pea shoots.