Recipe for: Vegetable Kaszotto (Polish-Modern) - photo 1
← Recipes

Recipe for: Vegetable Kaszotto (Polish-Modern)

Spicy Main dishes Fusion cuisine 25 min Easy 28 views ~26.77 PLN - (0)
Rate:
(0)
Start Cooking

Description

Kaszotto is risotto made with grains instead of rice — here we use barley, which gives a creamy, slightly nutty texture. This summer, quick dish combines gently sautéed zucchini, bell pepper, and tomatoes with fresh spinach, finished with lemon zest and a piece of butter for creaminess. The dish is colorful and nutritious; it works great as a light lunch on warm days or as a main course for a gathering with friends. Serve with grated cheese and chopped walnuts for a contrast of texture and flavor. Kaszotto is filling, rich in fiber, and easy to prepare even for a beginner cook.

Ingredients Used

Ingredients (16)

Servings:
4
  • Barley groats 320 g
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Zucchini 0.8 pcs (~200 g)
  • Red bell pepper 1.1 pcs (~200 g)
  • Tomato 2.5 pcs (~300 g)
  • Spinach 200 g
  • Rapeseed oil 30 g
  • Butter 20 g
  • Vegetable broth 1000 ml
  • Lemon 1 pcs (~80 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Thyme 2 g
  • ✨ Optional
  • Cheese 80 g
  • Walnuts 40 g
💰 Estimated dish cost: ~26.77 PLN (6.69 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Prepare all the ingredients: peel the onion and chop it into small cubes (about 1 cm), press the garlic through a press or finely chop it, cut the zucchini in half lengthwise and slice it into half-moons or cubes (about 1 cm), clean the bell pepper from seeds and chop it into cubes, chop the tomatoes into larger cubes, rinse the spinach under cold water and drain it. Grate the lemon zest using a fine grater and squeeze out the juice. If you are using cheese, grate it; chop the nuts coarsely.

Ingredients: Onion, Garlic, Zucchini, Red bell pepper, Tomato, Lemon, Cheese
Use a cutting board and a sharp knife. You can chop the onion in advance and set it aside in a bowl. When working with the vegetable mix, start with the harder ones (onion, bell pepper), then move on to the softer ones (zucchini, tomato, spinach).

Cooking the groats

2

Rinse the pearl barley under cold water until the water runs clear. In a pot, heat the broth to a gentle simmer (it should be hot but not boiling). In a wide, heavy-bottomed skillet, heat 15 g of rapeseed oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, stirring, until the onion becomes translucent and soft. Add the garlic and sauté for 30 seconds, until you can smell the aroma.

Ingredients: barley groats, Vegetable broth, Rapeseed oil, Onion, Garlic
The best is a wide pan or pot with a diameter of 24–28 cm and a thick bottom. Stir with a wooden spoon. Do not burn the onion — it should be lightly golden, not brown.
3

Pour the dry, rinsed pearl barley into the pan with the onion and garlic. Sauté for 2–3 minutes, stirring, until the grains become slightly shiny and have a delicate nutty aroma. Then pour in 200 ml of hot broth and stir until the barley absorbs the liquid. Continue adding broth in 150–200 ml increments, stirring each time and waiting for the liquid to be absorbed. Cook for about 16–18 minutes in total, until the barley is soft but still slightly firm (al dente).

Ingredients: barley groats, Vegetable broth, Salt, Black pepper, Thyme
Keep the broth hot nearby and add it in portions like for risotto; this will give a creamy consistency. If the end of cooking absorbs the liquid too quickly, reduce the heat. The grain is ready when it is soft on the outside and has a slight resistance in the middle.

Sautéing vegetables

4

While the groats are cooking, heat the remaining 15 g of oil in another wide pan. Add the bell pepper and sauté for 4-5 minutes over medium heat until it softens slightly and takes on color. Add the zucchini and sauté for another 4 minutes until the zucchini starts to brown slightly. Add the tomatoes and sauté for 2-3 minutes to release some juice. Finally, add the spinach and sauté for 1-2 minutes, just until wilted. Season with a pinch of salt, a pinch of pepper, and 1/2 teaspoon of thyme.

Ingredients: Rapeseed oil, Red bell pepper, Zucchini, Tomato, Salt, Black pepper, Thyme
Use a non-stick pan with a diameter of 24–26 cm. Sauté the vegetables over medium heat, do not stir too often, let them brown for a moment.

Finishing and serving

5

When the grain is soft and most of the broth is absorbed, remove the pan from the heat. Add butter, lemon zest, and 1–2 tablespoons of lemon juice, and stir vigorously to make the risotto creamy. Add the sautéed vegetables and gently fold them in. Taste and season with salt and pepper to your liking. If you are using cheese, mix most of the grated cheese into the risotto, reserving some for sprinkling. Transfer the risotto to plates, sprinkle with the remaining cheese and chopped walnuts.

Ingredients: Butter, Lemon, Cheese, Red bell pepper, Zucchini, Tomato, Salt, Black pepper
Use a wooden spoon to combine the ingredients. Add the butter after removing from heat to maintain its creaminess. When serving, use a wide kitchen spoon.

Serving

6

Serve the risotto hot, spoon a portion onto a plate and gently shape it with a spoon. Garnish with lemon zest and freshly ground pepper. You can also serve a slice of lemon on the side and fresh herbs (e.g., parsley or dill).

Ingredients: Lemon, Black pepper, Cheese
The best way to serve it is immediately after preparation — the risotto will have the best creamy consistency then. Use a large flat plate for a nice presentation.

Fun Fact

💡

Kaszotto is a Polish variation of risotto — instead of Italian rice, local grains such as barley or buckwheat are used. Dishes like this combine tradition with modernity and promote local ingredients.

Best for

lekki obiad letni spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve immediately when the risotto is creamy. Use flat plates for serving, sprinkle with extra cheese and nuts just before serving. For a vegan version, omit the butter and cheese, replace with plant-based margarine and sprinkle with nutritional yeast.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. Reheat in a pan over low heat with 2–3 tablespoons of water or broth to restore the creamy consistency. Do not freeze — the texture of the grain may change.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Forest Glade with Hedgehog Meatballs and Rainbow Rice 60 min

Forest Glade with Hedgehog Meatballs and R...

Kids' Lunches
Pasta with Fish Sauce and Asparagus (Polish-Modern) 30 min

Pasta with Fish Sauce and Asparagus (Polis...

Main Dishes
Smoked Salmon Salad with Young Vegetables and Dill-Lemon Dressing 15 min

Smoked Salmon Salad with Young Vegetables ...

Salads
Christmas Cabbage Rolls with Buckwheat and Forest Mushrooms 150 min

Christmas Cabbage Rolls with Buckwheat and...

Regional Cuisine for Christmas Eve
Kashubian Potato Dumplings with Mushroom Sauce and Smoked Trout 120 min

Kashubian Potato Dumplings with Mushroom S...

Regional Cuisine for Christmas Eve
Roasted Cauliflower Rose in Miso-Citrus Glaze with Celery Purée and Kale Chips 90 min

Roasted Cauliflower Rose in Miso-Citrus Gl...

Main Dishes

Recipe Categories

Main dishes
Main dishes in: New Year's Eve

Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Advertisement