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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Cooking tools:
- Skillet
- Cooking spray
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Saucepan
- Kettle
- Stove
- Serving bowl
- Plate
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
- freshly ground black pepper
- 100 g frozen peas
- 60 g pea shoots
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