Latvian Mushroom and Barley Risotto (Latviešu sēņu un kruķu risoto)

Latviešu sēņu un kruķu risoto, or Latvian Mushroom and Barley Risotto, is a traditional dish from Latvian cuisine that is hearty, flavorful, and perfect for a cozy night in. This dish is a wonderful combination of earthy mushrooms, nutty barley, and creamy risotto, creating a comforting and satisfying meal.

Latvian Mushroom and Barley Risotto (Latviešu sēņu un kruķu risoto)

Ingredients

  • 1 cup pearl barley
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 8 oz mixed mushrooms, sliced
  • 1/2 cup dry white wine
  • 4 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the sliced mushrooms to the pot and cook until they release their moisture and become golden brown.
  3. Stir in the pearl barley and cook for 1-2 minutes, then pour in the white wine. Allow the wine to evaporate.
  4. Gradually add the vegetable broth to the pot, 1 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  5. Once the barley is tender and creamy, stir in the grated Parmesan cheese and season with salt and pepper to taste.
  6. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
10g
Carbohydrates
45g
Fat
15g

Supplies

Large pot Wooden spoon Grater

Tools

Chef's knife Cutting board Saucepan

Serving suggestions

Serve the Latviešu sēņu un kruķu risoto with a sprinkle of fresh parsley and a side of crusty bread.

Tips & tricks

For added depth of flavor, you can use a mix of different mushroom varieties such as shiitake, cremini, and oyster mushrooms.

Cost

$12