Preparation Time:

15 mins (if you already have slow cooked shredded pheasant legs!

Cooking Time:

40 mins



Rate This Recipe

Please login to rate this recipe Login

A great 'Pheasant Risotto ' recipe from Sophie Bagley at


  • 2 tbsp butter
  • 1 small onion or a couple of shallots, finely diced
  • 1 small leek, chopped into rings
  • 2 cloves finely diced garlic
  • 250g pearl barley
  • 1 tbsp thyme
  • 250ml vermouth
  • 750ml pheasant or chicken stock.
  • 4 handfuls of slow cooked shredded pheasant leg (I batch cook & freeze in portions so they’re available throughout the year) or 4 diced pheasant breasts.
  • 4 handfuls spinach leaves
  • 2-3 tbsp extra mature cheddar (or parmesan) finely grated
  • 8 sage leaves
  • Salt & Pepper


  1. Reserved around 1 tsp butter. Melt the rest & oil and soften onion/shallots & leek. Then add garlic & soften being careful not to burn it.
  2. Brown pheasant breasts if using.
  3. Add pearl barley & thyme & shredded pheasant leg, fry for another couple of minutes, coating in the butter. Add a little more butter if needed.
  4. Add vermouth and reduce a little.
  5. Add stock and simmer for ½ hour or so, stirring occasionally until the pearl barley is tender. If it looks a little dry add a little more stock/ water / vermouth / wine.
  6. When barley is tender stir through the spinach leaves until wilted.
  7. Check everything is piping hot through.
  8. Turn into serving dish / individual bowls and stir through the cheese. Season.
  9. Fry the sage leaves in the reserved butter and use to garnish.