Recipe for: Grilled risotto with summer vegetables and smoked oscypek - photo 1
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Recipe for: Grilled risotto with summer vegetables and smoked oscypek

Spicy Main dishes Grilling 90 min Medium 0 views ~22.50 PLN * - (0)
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Description

Aromatic barley risotto with grilled summer vegetables and smoked oscypek is a summer, grilled dish that combines Polish groats with highlander cheese. The dish has a smoky accent thanks to the grilled vegetables and oscypek, a creamy texture from the groats due to brief simmering in broth, and a fresh note of parsley and lemon. Perfect for summer lunches or as the highlight of a barbecue — serve with a simple arugula salad or a herb dressing. It looks aesthetically pleasing on a large plate — groats in the center, surrounded by strips of grilled zucchini, eggplant, and bell pepper, topped with slices of oscypek lightly browned with herbs.

Ingredients Used

Ingredients (16)

Servings:
4
  • Barley groats 300 g
  • Vegetable broth 900 ml
  • Smoked oscypek 200 g
  • Zucchini 1.2 pcs (~300 g)
  • Eggplant 0.9 pcs (~300 g)
  • Red bell pepper 1.4 pcs (~250 g)
  • Red onion 150 g
  • Tomato 1.7 pcs (~200 g)
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 45 g
  • 🌿 Spices
  • Parsley 1 bunch (~30 g)
  • Thyme 5 g
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Butter 20 g
  • Basil 15 g
💰 Estimated dish cost: ~22.50 PLN (5.63 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the groats

1

Rinse the pearl barley under cold running water in a fine-mesh strainer for about 30 seconds, until the water is less cloudy. Drain thoroughly. This will remove excess starch and prevent the barley from sticking together.

Ingredients: barley groats
Use a fine mesh strainer and a large bowl for rinsing if needed. Thorough rinsing will ensure that the grains are fluffy after cooking.
2

In a medium pot, heat 1 tablespoon of rapeseed oil (about 15 g) over medium heat. Add the rinsed groats and toast them for 2-3 minutes, stirring with a wooden spoon — the grains should lightly shine and smell nutty.

Ingredients: barley groats, Rapeseed oil
Use a 2-3 liter saucepan with a thick bottom to prevent the groats from burning. Toasting enhances the flavor and helps maintain a fluffy texture.
3

Pour the groats with warm vegetable broth (about 900 ml), increase the heat to high, bring to a boil, then reduce to low and simmer uncovered for 25-30 minutes. Stir every 7-8 minutes to check the tenderness. The groats should absorb most of the liquid, be soft but firm in the center.

Ingredients: barley groats, Vegetable broth, Salt
It is best to use warm broth (about 60-70°C) to ensure even cooking. If the groats are still a bit hard after 30 minutes, add 50-100 ml of hot broth and simmer for another 5-10 minutes.

Preparing the vegetables

4

Prepare the vegetables: slice the zucchini into pieces 0.7-1 cm thick, cut the eggplant into slices or long strips, chop the bell pepper into large pieces, slice the onion into thick rings, and cut the tomatoes in half or into quarters. In a bowl, mix the rapeseed oil (about 30 g), finely chopped garlic (10 g), chopped thyme (about 5 g), salt (about 2 g), and pepper. Drizzle the marinade over the vegetables and let them sit for 10 minutes.

Ingredients: Zucchini, Eggplant, Red bell pepper, Red onion, Tomato, Rapeseed oil, Garlic, Thyme, Salt, Black pepper
Use a large baking tray or bowl for marinating. Cut the vegetables to a similar thickness so they grill evenly. Do not leave the marinade for too long (max 30 min), as the zucchini will release water.

Grilling vegetables

5

Preheat the grill or grill pan to medium-high heat (about 200-230°C). Arrange the vegetables individually, leaving space between the pieces. Grill the zucchini, eggplant, and bell pepper for 3-4 minutes on each side until clear grill marks appear and the vegetables become tender. Grill the onion for 4-5 minutes on each side until it softens and becomes sweet.

Ingredients: Zucchini, Eggplant, Red bell pepper, Red onion
Use a turning handle or a spatula with a wide blade. Do not press the vegetables against the grill - let them brown. If you are using a charcoal grill, you can close the lid for 1-2 minutes to speed up the softening.

Preparation of oscypek

6

Cut the oscypek into slices about 0.7 cm thick. Quickly grill the slices on a preheated grill or grill pan for 1-2 minutes on each side, until golden stripes form and the cheese slightly melts but does not fall apart.

Ingredients: smoked oscypek
Use a tray with a handle or a wide spatula to flip the cheese. Keep an eye on the oscypek — it melts quickly and can burn.

Mixing and finishing

7

When the groats are soft and have absorbed most of the broth, remove the pot from the heat. Add the remaining tablespoon of rapeseed oil (15 g), optionally butter (20 g), and finely chopped garlic (remaining 5 g) along with chopped parsley (30 g). Gently mix with a fork or wooden spoon to achieve a creamy consistency. Taste and season with salt and pepper to your liking.

Ingredients: barley groats, Rapeseed oil, Butter, Garlic, Parsley, Salt, Black pepper
Use a wooden spoon or fork to fluff the groats. Do not stir too vigorously — you want to keep the grain structures intact.

Assembly and Serving

8

On a large plate, place a portion of kaszotto in the center. Arrange slices of grilled zucchini, eggplant, bell pepper, and pieces of tomato around it, along with slices of grilled oscypek on top or beside. Sprinkle everything with finely chopped basil (optional) and drizzle with a bit of lemon juice or additional rapeseed oil.

Ingredients: barley groats, Zucchini, Eggplant, Red bell pepper, Tomato, smoked oscypek, Basil, Rapeseed oil
Use a wide plate to nicely arrange the colors. Additionally, you can add fresh basil leaves for visual effect and aroma.

Serving

9

Serve the risotto hot, right after preparation, so that the oscypek is slightly stretchy and the vegetables are warm. A light arugula and cucumber salad or a glass of chilled white wine would be a great addition.

Ingredients: smoked oscypek, Basil
Serve immediately, as oscypek hardens after cooling. If you want to prepare a portion in advance, store the elements separately and assemble just before serving.

Fun Fact

💡

Pearl barley has been a staple in the diet of rural areas in Poland for centuries — it was cheap, nutritious, and preserved well during long fieldwork. The combination of pearl barley with oscypek brings together regional Polish flavors: the groats from the lowlands and the smoked mountain cheese.

Best for

Letnie obiady Grillowanie Spotkania z przyjaciółmi

Tips

🍽️ Serving

Serve on large plates, garnished with fresh basil and parsley. A light arugula salad with lemon dressing pairs well with the dish, along with a cold lager or chilled white wine.

🥡 Storage

Store the risotto and grilled vegetables separately in airtight containers in the fridge for up to 2 days. Keep the oscypek separately in a cool place. Reheat the risotto in a pan with a little broth or water, stirring to restore its creamy consistency. Grilled vegetables can be gently reheated in the oven (180°C, 6-8 minutes).

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