Recipe for: Summer Barley Risotto with Grilled Zucchini and Sun-Dried Tomatoes - photo 1
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Recipe for: Summer Barley Risotto with Grilled Zucchini and Sun-Dried Tomatoes

Spicy Dishes for Special Occasions Main dishes 75 min Medium 0 views ~24.42 PLN * - (0)
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Description

Kaszotto is a summer variation of classic risotto, where instead of rice we use barley — a Polish, hearty, and nutty grain. The dish combines grilled zucchini with intense sun-dried tomatoes and fresh herbs, creating a balanced flavor contrast: the sweetness of the vegetables, the acidity of lemon, and the depth of umami from Parmesan. Serve it as an impressive main course at summer gatherings or for special dinners; it pairs wonderfully with a light arugula salad or grilled fish. Visually, kaszotto has a creamy texture from the barley, colorful slices of zucchini, and red accents from the sun-dried tomatoes, finished with green herb leaves.

Ingredients Used

Ingredients (15)

Servings:
4
  • Barley groats 320 g
  • Vegetable broth 1200 ml
  • Zucchini 1.6 pcs (~400 g)
  • Dried tomato 100 g
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Olive oil 45 ml
  • Butter 30 g
  • Lemon juice 30 ml
  • 🌿 Spices
  • Thyme 10 g
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Parmesan 50 g
  • Dry white wine 100 ml
  • Basil 10 g
💰 Estimated dish cost: ~24.42 PLN (6.11 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of barley

1

Weigh 320 g of pearl barley. Transfer the grains to a colander and rinse under cold running water, shaking the colander vigorously until the water runs clear. This removes excess starch and dust.

Ingredients: Barley groats
Use a fine mesh strainer or colander. Rinsing usually takes 30–60 seconds.
2

In a large pot, heat 1 tablespoon of olive oil (15 g). Add the rinsed pearl barley and toast over medium heat for 2–3 minutes, stirring with a wooden spoon, until the grains become slightly translucent and a delicate nutty aroma emerges.

Ingredients: Barley groats, Olive oil
Use a heavy-bottomed pot (2–3 l) — it ensures even heating. Toasting enhances the aroma and prevents overcooking.
3

Pour 100 ml of white wine (optional) over the sautéed barley. Cook over medium heat for 1–2 minutes, until the alcohol partially evaporates and the smell of the wine softens.

If you are not using wine, start adding the broth right away. Use a measuring cup or a wine glass.
4

Pour the pearl barley with 250 ml of hot broth, stir and cook over low heat. When the broth is absorbed by the barley, add more portions of 150–200 ml every 6–8 minutes, stirring occasionally, so that the grains gradually swell. The entire process will take about 30–35 minutes; the barley should be soft but still have a slight "bite" — al dente.

Ingredients: Vegetable broth
Heat the broth in a separate pot beforehand to maintain the temperature when adding it. Use a metal or silicone spoon for stirring.

Vegetables

5

Prepare the zucchini: wash it and trim the ends. Cut it into diagonal slices about 5 mm thick. Heat a grill pan or a regular pan with a grill over medium-high heat, and brush it with oil. Grill the zucchini slices for 2–3 minutes on each side, until clear grill marks appear and the vegetable is soft but firm.

Ingredients: Zucchini, Olive oil
The best is a cast iron or grill pan. Don't place too many slices at once — grill in batches to prevent the temperature from dropping.
6

In a second pan, heat 1 tablespoon of olive oil. Add 150 g of finely chopped onion and sauté over medium heat for 4–5 minutes until it becomes translucent. Add 15 g of finely chopped garlic (3 cloves) and sauté for another 30–45 seconds until fragrant, being careful not to burn it.

Ingredients: Onion, Garlic, Olive oil
Use a pan with a diameter of 24–28 cm. Frying the onion should be slow — quick burning will give a bitter taste.
7

To the sautéed onion, add 100 g of sun-dried tomatoes cut into strips and sauté together for 1–2 minutes to combine the ingredients. Season with 2 g of pepper and 2 g of salt (add less salt if you used sun-dried tomatoes in salt or oil).

Ingredients: dried tomato, Black pepper, Salt
Taste and season gradually — the sun-dried tomatoes may already be salty.

Assembly of the kaszotto

8

When the pearl barley is almost soft (after about 30–35 minutes), add the sautéed onion with sun-dried tomatoes to the pot with the barley. Gently mix with a wooden spoon, add 30 g of butter and 30 ml of lemon juice. Cook together for 2–3 minutes to combine the flavors. The consistency should be creamy; if it is too thick, add 1–2 tablespoons of hot broth.

Ingredients: Barley groats, Butter, Lemon juice, dried tomato, Onion
Add the butter after removing the pot from the heat or on the lowest heat — we don't want the fat to separate. Check the taste: the pearl barley should be soft but not overcooked.
9

Add the grilled zucchini slices to the risotto just before serving — place the slices on top and gently fold in with two movements. Add finely chopped thyme (10 g) and, if using, 50 g of grated Parmesan. Season to taste with salt and pepper.

Ingredients: Zucchini, Thyme, Parmesan, Black pepper, Salt
Chopping thyme with a knife or crushing it with your fingers will release its aroma. Parmesan adds umami; if you're skipping the cheese, add a bit more butter.

Serving

10

Before serving, drizzle the risotto with 1 tablespoon of olive oil, garnish with fresh basil leaves (optional) and possibly an additional portion of parmesan. Serve a portion of 200–220 g of risotto per person, arranging slices of zucchini aesthetically on top.

Ingredients: Olive oil, Basil, Parmesan, Zucchini
Use nice, shallow plates — the creamy consistency looks best on a contrasting plate color. Additionally, you can add a few drops of flavored oil or sun-dried tomato oil.

Cleaning and Storage

11

If there is leftover risotto, cool it to room temperature within 1 hour, then transfer it to an airtight container and place it in the refrigerator. To reheat, add some hot broth or water and warm it over low heat, stirring to regain its creamy consistency.

Ingredients: Vegetable broth
Store for a maximum of 2–3 days. Avoid reheating in the microwave multiple times without adding liquid — the dish may become dry.

Fun Fact

💡

Pearl barley has been a staple in the diet of Poland and Central Europe for centuries — it was cheap, filling, and perfectly storable. Kaszotto is a modern take on traditional grain dishes in the style of Italian risotto.

Best for

letnia kolacja przyjęcie w ogrodzie obiad na wyjątkową okazję

Tips

🍽️ Serving

Serve slightly warm, not hot — the flavors are better expressed. As a side, I suggest arugula salad with lemon vinaigrette or grilled fish. A light white wine or refreshing lemonade with mint pairs well with the dish.

🥡 Storage

Store in an airtight container in the refrigerator for 2–3 days. To reheat, add 1–2 tablespoons of hot broth per serving and warm over low heat, stirring frequently to restore the creamy consistency of the grains. Do not freeze — the texture may deteriorate after thawing.

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