Kashotto: What is it and how can I include it to my diet?

Kashotto: What is it and how can I include it to my diet?

Kashotto is going to be your culinary discovery of the year, that’s for sure. Read on and don’t miss out on this wonderful Poland-inspired recipe!

What is Kashotto?

Kaszotto is a dish based on risotto. In fact, it could be called a variant of risotto.

The principal difference being the cereal used in its preparation, which changes.

While risotto is a creamy rice, Kashotto is a dish of bulgur, millet, corn, wheat, buckwheat, quinoa, oats, or other creamy cereals.


Kasha is made by boiling the cereal in milk or another watery base of a consistency denser than water, such as broth.

Originally, it was a dish used in Central Eastern European countries as an accompaniment to meals of great nutritional poverty during the inter-war period, as its traditional version was full of calories and helped prevent its eaters from malnutrition during the cold months.

Kashotto (Kasha in many countries associated with its origin), has evolved to the present day, where it is considered a dish of gourmet haute cuisine, especially among vegans.

What properties does kashotto have?

Kashotto will provide you with the specific nutritional properties of the ingredients you use to make it.

Generally, Kashotto is a dish:

  • High in energy, ideal for days of high activity.
  • Rich in carbohydrates, a perfect source for athletes.
  • High in fibre.
  • Low in sugar and saturated fats.
  • Rich in vitamins and minerals when vegetables are added.


You can make Kashotto with your favourite ingredients!

And it’s extremely tasty, ideal for sharing with the whole family, because although the little ones in the house may be a little reluctant to try it, once they do, they’ll love it.

Who can eat this cereal?

Everyone can eat Kashotto, as it’s preparation isn’t linked to a single cereal.

Although wheat semolina or bulgur are normally used, which have gluten as an allergen; nothing prevents the use of other non-allergenic cereals such as quinoa, buckwheat, or even legumes such as lentils.

Bulgur risotto

The most traditional Kasha is wheat kaszotto, normally called “bulgur risotto”.

If you’re allergic to gluten, or have sensitivity to non-coeliac gluten, we recommend using buckwheat.

Risotto or Kaszotto

Why not both? They’re delicious!

Kashotto is just an alternative risotto, where rice is replaced by another cereal. This brings nothing but another texture and taste to the dish – be creative and come up with your own recipes!

Risotto is an Italian dish, which spread rapidly throughout Central and Eastern European countries, particularly:

  • Czech Republic.
  • Poland.
  • Hungary.
  • Romania
  • Russia.
Poland and Russia are the strongest candidates for being the originators of Kashotto, and that’s where most of it is currently consumed.

Kashotto Recipe

Kashotto Recipe

The most traditional Kashotto recipe is made with bulgur, and nowadays it tends to be made only with vegan ingredients. Great!

Recipe Tips: Kashotto Recipe

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Portion size: 1 Plate
  • Number of servings: 4
  • Cooking style: European


Nutritional Information per serving
of which saturates:3,4g
of which sugars:10g

How to make: Kashotto Recipe

  1. Pour the litre and a half of coconut milk into a pot and heat over a low heat, stirring.
  2. When it’s warm, add the clove, cinnamon and star anise, turn up the heat to medium, and stir constantly.
  3. Once the mixture is hot but not boiling, remove from the heat, cover and leave to stand for at least 20 minutes.
  4. Pour the 20g of virgin coconut oil into a frying pan and add your preferred vegetables, cut into pieces. Frozen vegetables can be used, although we recommend using fresh ones.
  5. Add salt to the vegetables and leave them to cook until they reduce in volume and become significantly softer.
  6. Strain the coconut milk and return it to the heat without the cinnamon stick, aniseed or clove.
  7. When the coconut milk starts boiling, add the bulgur, lower the heat to medium and stir constantly.
  8. The bulgur will start to swell and absorb the coconut milk, if it soaks it up quickly, lower the heat to 3/10 (low).
  9. Add salt and pepper, let it reduce until the texture is as creamy as a risotto, and adjust the seasoning again if needed.
  10. Cover and leave to rest for at least 20 minutes.
  11. Once the time is up, cover and sprinkle coconut powder over the dish.

Kashotto from FoodSeries

We know your mouth is watering, so is ours. And we also know that bulgur is not a widespread ingredient in Western European countries like Spain, Portugal or France.

HSN brings you its line of vegan ready meals (HSN Veggie Foods) with a unique continental Kashotto recipe with vegetable sprouts and pumpkin seeds.

Kashotto foodseries

Veggie Foods Kashotto.

Enjoy the taste of Kasha’s best vegan recipe with HSN’s ready meal dish – anytime, anywhere!

Related Entries

  • Have you heard of Protein Rice? We tell you everything you need to know here.
  • Ezekiel Bread is made with a variety of seeds and cereals… continue reading.
Review of Kashotto

What it is - 100%

Properties - 100%

Recipe - 100%

Ready meal - 100%


HSN Evaluation: 5 /5
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About Alfredo Valdés
Alfredo Valdés
He is a specialist in metabolic physiopathology training and in the biomolecular effects of food and physical exercise.
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