Recipe for: Corn and Green Pea Risotto - photo 1
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Recipe for: Corn and Green Pea Risotto

Spicy Kids' Lunches Regional Cuisine of Poland 60 min Medium 7 views ~26.92 PLN - (0)
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Description

Kaszotto with young corn and green peas is a summer, delicate version of risotto made with pearl barley in the Masurian style. The dish combines the sweetness of fresh corn and peas with the creamy texture of the barley, enriched with butter and cheese — perfect for children and the whole family. The dish is hearty, has the natural sweetness of seasonal vegetables, and a pleasant, soft texture that can be easily seasoned to taste. Serve as a standalone lunch for children or as a side dish to grilled fish, lightly drizzled with lemon and sprinkled with dill for adults. Visually, the kaszotto is colorful: golden corn kernels, green peas, and creamy kaszotto with flecks of herbs.

Ingredients Used

Ingredients (13)

Servings:
4
  • Barley groats 300 g
  • Corn 300 g
  • Green peas 200 g
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Butter 50 g
  • Rapeseed oil 30 g
  • Vegetable broth 800 ml
  • Cheese 80 g
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Dill 1.5 bunch (~30 g)
  • Sour cream 50 g
💰 Estimated dish cost: ~26.92 PLN (6.73 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the groats

1

Rinse the pearl barley under cold water in a colander, stirring vigorously with your hand until the water becomes clear. Drain. This removes dust and excess starch. Then set the barley aside.

Ingredients: barley groats
Use a fine sieve or colander. Thorough rinsing will improve the texture of the groats after cooking.

Vegetables

2

Peel the onion and chop it into small cubes (about 5 mm). Peel the garlic cloves and chop them very finely. For the corn, break off the leaves and silk, stand the cob upright on the board, and cut the kernels off with a sharp knife, working from top to bottom. If using peas in pods: shell them from the pods.

Ingredients: Onion, Garlic, Corn, Green peas
Use a sharp knife and a stable cutting board. To easily cut the corn kernels, hold the cob over a bowl so the kernels don't fly outside the work area.

Frying the base

3

In a wide skillet or a heavy-bottomed pot, heat the rapeseed oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, stirring, until the onion becomes translucent and soft (it should be semi-transparent, not brown). Add the garlic and sauté for 30 seconds until it releases its aroma.

Ingredients: Rapeseed oil, Onion, Garlic
The best is a pan with a diameter of 24-26 cm or a wide pot. Use a wooden spoon for stirring. Be careful not to burn the garlic - a strong smell and a slightly golden color is the moment to stop.

Frying vegetables

4

Add the corn kernels and peas to the sautéed onion. Fry for 3-4 minutes over medium heat, stirring occasionally, until the corn starts to soften slightly and the peas retain their bright color. Season lightly with salt and pepper (remember that the cheese will add salt later).

Ingredients: Corn, Green peas, Salt, Black pepper
If the vegetables release a lot of juice, sauté a little longer over higher heat to evaporate the excess liquid. For children, it's better to cook for a shorter time so that the vegetables remain crisp and sweet.

Combining the groats with vegetables

5

Add the rinsed pearl barley to the vegetables and stir for 1 minute to lightly sauté the barley and combine it with the fat and the aroma of the onion. This step is similar to toasting rice in risotto — it will help the barley maintain a nice texture.

Ingredients: barley groats, Corn, Green peas
Use a wide spoon or spatula. Sautéing for 1 minute will enhance the flavor — the groats should be slightly glossy from the fat, not raw.

Cooking the risotto

6

Increase the temperature to medium-high. Pour in the first ladle of hot broth (about 150-200 ml) to lightly cover the grains. Cook over medium heat, stirring with a wooden spoon, until the grains absorb most of the liquid. Continue adding ladles — add the next portion only when the previous one has almost been absorbed. The entire process will take 25-30 minutes. The grains are ready when they are soft on the outside but have a slight "bite" in the center — they should not be mushy.

Ingredients: Vegetable broth, barley groats
Use a ladle to add the broth and a whisk or spoon to stir. This is a key step: stir every 1-2 minutes to allow the grains to release their starch and become creamy. If there is too much liquid left, evaporate it over higher heat.

Finishing

7

When the groats are almost ready (after about 25-30 minutes), reduce the heat to low. Add the butter and half of the yellow cheese, stirring vigorously until the ingredients melt and a creamy consistency is achieved. If you want a creamier risotto, optionally add 18% cream and quickly mix it in. Taste and season with salt and pepper to your liking.

Ingredients: Butter, Cheese, Sour cream, Salt, Black pepper
Use a wooden spoon or silicone spatula. Do not cook vigorously after adding the cheese — just heat it to melt the cheese.

Serving and Decoration

8

Transfer the risotto to plates. Sprinkle the remaining grated cheese and finely chopped dill on top (optional). Serve immediately while the dish is still hot and creamy.

Ingredients: Cheese, Dill
Use a cheese grater for quick shredding. Serve to the kids slightly cooled — the temperature should be safe for eating.

Fun Fact

💡

In Mazurian cuisine, groats were a staple of the diet — kaszotto is a modern interpretation of this tradition, combining local grains with summer vegetables from the garden.

Best for

letni obiad posiłek dla dzieci rodzinne spotkanie po grillowaniu

Tips

🍽️ Serving

Serve the risotto hot, straight from the pan. For adults, add a drizzle of lemon juice and more fresh dill. For the little ones, you can blend part of the portion until smooth if they prefer a softer texture.

🥡 Storage

Store in the refrigerator in a tightly sealed container for up to 2 days. To reheat, warm on low heat with a spoonful of water or broth, stirring until it regains a creamy consistency. Freezing with the addition of cream/cheese is not recommended due to texture changes.

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