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.
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
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the sliced mushrooms to the pot and cook until they release their moisture and become golden brown.
- Stir in the pearl barley and cook for 1-2 minutes, then pour in the white wine. Allow the wine to evaporate.
- 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.
- Once the barley is tender and creamy, stir in the grated Parmesan cheese and season with salt and pepper to taste.
- 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