Recipe for: Kaszotto with Young Vegetables (Spring Kaszotto with Barley) - photo 1
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Recipe for: Kaszotto with Young Vegetables (Spring Kaszotto with Barley)

Pikantne Main dishes 50 min Medium 9 wyświetleń ~18.43 PLN * - (0)
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Description

Kaszotto is a Polish variation of risotto, where instead of rice we use barley (pearl barley). It is a spring, vegetarian option — creamy, slightly buttery kaszotto with young vegetables: green asparagus, young carrots, and zucchini, seasoned with fresh dill and thyme. The dish has a good texture: the barley is soft but still "al dente," and the vegetables retain a fresh, slightly crunchy character. It can be served as a standalone main dish or as a side to salads with spring herbs. It presents beautifully on a flat plate with a dollop of cottage cheese or a pat of butter, sprinkled with fresh dill — the intense green accent creates a striking contrast.

Ingredients Used

Ingredients (15)

Servings:
4
  • Barley groats 300 g
  • Vegetable broth 1200 ml
  • Butter 40 g
  • Rapeseed oil 30 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Green asparagus 300 g
  • Carrot 3.8 szt. (~300 g)
  • Zucchini 1.2 szt. (~300 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Thyme 2 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Lemon 0.4 szt. (~30 g)
  • Semi-fat cottage cheese 150 g
💰 Szacowany koszt dania: ~18.43 PLN (4.61 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the pearl barley: pour 300 g of pearl barley into a fine sieve and rinse under cold water for about 30 seconds, until the water runs clear. Set aside in the sieve to drain. In the meantime, heat the vegetable broth in a separate pot to just below boiling (it should be bubbling, not boiling vigorously) — it should remain hot throughout the cooking of the risotto.

Ingredients: Barley groats, Vegetable broth
Use a fine-mesh strainer and a heavy-bottomed pot to heat the broth. If the barley is very old, you can soak it in warm water for 20–30 minutes, which will shorten the later cooking time.
4

Sautéing the base: In a wide, heavy-bottomed pan (diameter 26–28 cm), heat 30 g of rapeseed oil and 20 g of butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until the onion becomes translucent and slightly golden. Add the minced garlic and sauté for a maximum of 30 seconds — the garlic should release its aroma but not burn. Add the drained pearl barley and sauté for 2–3 minutes, stirring with a wooden spoon to ensure each grain is coated in fat and lightly browned.

Ingredients: Rapeseed oil, Butter, Onion, Garlic, Barley groats
The best is a wide pan with a thick bottom. Use a wooden spoon or a silicone spatula. Be careful not to burn the garlic — it will become bitter.
5

Cooking the barley risotto (risotto technique): pour in the first portion of hot broth — about 150–200 ml — just enough to cover the barley and bring it to a gentle simmer (small, soft bubbles). Stir frequently to release the starch and achieve a creamy consistency. When the liquid is almost completely absorbed (about 5–7 minutes), pour in the next portion of broth. Continue adding 150–200 ml and stirring for about 20–25 minutes, until the barley is soft on the outside and slightly firm in the center — 'al dente'. The mixture should be slightly creamy, not dry.

Ingredients: Vegetable broth, Barley groats
Keep the broth hot on a separate burner. Use a ladle to add the liquid and a wooden spoon to stir. If after 25 minutes the pearl barley is still hard, continue adding broth and cook for another 5–10 minutes. Do not cook on too high a heat — the barley should only be gently simmering.

Vegetables

2

Prepare the vegetables: peel and finely chop the onion (150 g). Finely chop the peeled garlic (10 g). Peel the carrot (300 g) thinly and cut it diagonally into slices about 4–5 mm thick. Snap the ends of the asparagus (300 g) at the natural breaking point and trim the tough ends; then cut into 3–4 cm pieces, if the stems are thin, cut them in half. Cut the zucchini (300 g) in half lengthwise, then into half-moons about 4–5 mm thick. Finely chop the dill (30 g).

Ingredients: Onion, Garlic, Carrot, green asparagus, Zucchini, Dill
Use a cutting board and a sharp chef's knife. Cut the vegetables evenly so they cook uniformly. When breaking asparagus, you'll feel where the stem naturally snaps — this separates the edible part from the tough one.
3

Blanching and sautéing vegetables: in a large pot, bring 1 liter of water to a boil with 2 g of salt (from the broth). Add the carrots and cook for 2–3 minutes, they should be slightly soft but still firm (check by piercing with a fork). Remove the carrots, add the asparagus, and cook for 1–2 minutes until they are bright green and crisp. Transfer the vegetables to a bowl of cold water (shocking) for 30–60 seconds to stop the cooking process. Drain and set aside.

Ingredients: Carrot, green asparagus
For blanching, use a large pot of boiling water and a slotted spoon. Cooling in cold water stops the cooking process and preserves the color. Do not blanch zucchini — we will add it to the pan for a shorter time to prevent it from becoming mushy.

Assembly and seasoning

6

When the pearl barley is almost ready (after about 18–22 minutes of cooking), add the blanched carrot, asparagus, and chopped zucchini to the pan. Gently stir and bring to a simmer over low heat for 4–6 minutes, until the vegetables are tender but still retain their crunch. Taste the risotto and season with salt (about 5 g) and freshly ground pepper (about 2 g). Add dried thyme (2 g) and the remaining butter (20 g) and stir vigorously to make the mixture creamy.

Ingredients: Carrot, green asparagus, Zucchini, Salt, Black pepper, Thyme, Butter, Semi-fat cottage cheese
Use a silicone spatula to gently fold in the vegetables — do not break them. Season gradually and taste — the broth affects the saltiness differently. If you want a creamier version, add the optional dollop of cottage cheese now.

Finishing and serving

7

Remove the pan from the heat. If using, add 150 g of cottage cheese and stir vigorously until it melts and creams the risotto. Add chopped dill (30 g) and optionally a few drops of lemon juice (about 10–15 ml from 30 ml of prepared juice) for freshness. Serve immediately — risotto tastes best hot and creamy. On the plate, make a generous portion and sprinkle with freshly ground pepper; you can also add a small dollop of cottage cheese on top.

Ingredients: Semi-fat cottage cheese, Dill, Lemon, Black pepper
Serve on shallow plates, as the wide spread enhances the aroma. If the risotto becomes too thick after cooling, reheat it over low heat with 2–3 tablespoons of hot broth or water.

Fun Fact

💡

Kaszotto is a regional adaptation of the risotto technique based on Polish grains. Barley was a common grain on Polish tables, and combined with the technique of 'slowly adding broth,' it creates a creamy consistency similar to risotto.

Best for

obiad wiosenny spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve immediately after preparation on slightly warmed plates. A fresh green salad mix with a light vinaigrette or a slice of well-baked bread will complement the dish. You can add a tablespoon of 18% sour cream instead of cottage cheese or sprinkle with toasted sunflower seeds for crunch.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, transfer the risotto to a pan, add 2–3 tablespoons of hot broth or water, and heat over low heat, stirring until it regains a creamy consistency. Do not freeze — the texture of the barley may become too soft after thawing.

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