Moroccan Lamb Risotto

Lessons from my Grandma

This Moroccan Lamb Risotto is inspired by one of my favorite dishes made by my grandma. Ever since I was little, communicating with my relatives in Morocco was difficult because we spoke different languages. My grandma specifically grew up in a small village outside of Marrakech and only speaks Berber and some Moroccan Arabic; I only speak English. The one thing that we were always able to connect through was food.

Every summer I visited her in Morocco I would spend hours in the kitchen watching her chop herbs, grill fish and squeeze lemons. I learned so much from someone I barely spoke to; those lessons and hours spent together are part of why I love food and cooking so much.

I sometimes feel pressure when exploring with Moroccan cooking, because I’ve got some big shoes to fill. Especially with this recipe. If I could teleport you to my grandma’s apartment in Rabat and have her make you the real deal, let’s just say mine can’t compete. But I’m pretty proud of what I created! This Moroccan Lamb Risotto combines creamy risotto cooked in fresh tomatoes with tender lamb, fresh herbs and caramelized onion. I used the instant pot for this recipe but you could easily use a normal pot and cook the risotto by slowly adding the liquid as you stir.

Moroccan Lamb Risotto

Gluten Free Revision

One of the (many) most disappointing parts of learning that I am allergic to wheat was realizing all the different foods I would have to say no to on my upcoming trip to Morocco. Basically every dish there is served with a side of freshly baked bread that is absolutely mouth watering. Not to mention my all time favorite dish (this Moroccan lamb stew with orzo) is a pasta based dish. So I’ve been working on making a gluten free version for a few months now. I decided risotto would be the best substitute for the small grain shaped pasta. If you aren’t gluten free, I highly recommend using orzo instead of risotto rice; you could simply cook the orzo in the same amount of liquid you would cook the risotto in but for the recommended time on the pasta box!

Orzo for Moroccan Lamb Risotto

Before We Get Started…

Click on the Allergen Icons below to find more allergy friendly recipes like this one!

This recipe does not contain the following allergens:

Wheat Free Tree Nut Free Soy Free Egg Free

Shellfish Free Milk & Dairy Free Fish Free Peanut Free

Print Recipe
Moroccan Lamb Risotto
This Moroccan Lamb Risotto combines creamy risotto cooked in fresh tomatoes with tender lamb, fresh herbs and caramelized onion.
Cook Time 45 minutes
Cook Time 45 minutes
  1. In your instant pot, add half of the olive oil, diced onion and cubed lamb and sauté until lamb is browned and onions are translucent.
  2. Season lamb with salt, pepper, turmeric, ginger, saffron, bay leaves, parsley and cilantro.
  3. Move to a medium sized sauce pan and add water; simmering on medium low for 30 minutes or until water has reduced to a thick sauce.
  4. In the instant pot, add remaining olive oil and risotto rice; sauté for 2 minutes.
  5. Add tomato puree and veggie stock and cover the Instant Pot, setting it to Risotto mode for 7 minutes.
  6. Serve a bit of the risotto and top with some of the lamb & accompanying sauce. Enjoy!

To learn more about Salima’s Kitchen check out:


For more gluten free recipes click here! 


3 thoughts on “Moroccan Lamb Risotto

  • Fantastic recipe! How ingenious of you to substitute with Risotto for us folks who have to mind gluten intake. Thank you for taking us along in this culinary travel and exploration of one of the world’s best cuisines. Sincerely,

Leave a Reply