Turkey kashotto – risotto reimagined [RECIPES]

Kashotto has gained a large circle of fans over the recent years. Have you tried any of its varieties? And what about a turkey kashotto? This is a recipe for an interesting and filling course. Turkey and mushroom kashotto What groats should we use in kashotto? Acutally, there are no llimits here. Just pick your favorite kind. In case of turkey kashotto, however, we recommend using thicker groats, such as barley, bulgur or buckwheat
Recipe: about 30 minutes
  • 250 g of turkey fillet (cleaned and cubed)
  • 250 g of mushrooms (washed, cleaned and sliced)
  • 100 g of bulgur groats (one bag)
  • 1 onion (peeled and cubed)
  • 4 tablespoons of olive oil
  • 250 ml of water (one glass)
  • 50 g of parmesan (feel free to add more, if you like)
  • salt & pepper
  • optional: parsley top (chopped)


  1. Get a deep skillet at the ready. Heat up the oil and sear the onion. Add turkey, season it and sear until it browns.
  2. Add a glass of water, groats and mushrooms. Let it stew under cover for 10 to 15 minutes (or according to the instructions on groats packaging).
  3. When your course is ready, add cheese and parsley, if you have decided to use it, and mix it. Add salt and pepper if needed. Your turkey and mushrooms kashotto is ready.


Turkey kashotto with zucchini

This mild version of kashotto with turkey and zucchini is a tasty and savory potted meal. If you feel like it, use any other groats instead of barley pot. Paprika can also be subsituted with sun dried tomatoes. Both ideas are great!


Ingredients (for 6-8 people, time of preparation: about 45 minutes):

  • 0,5 kg of minced turkey meat
  • 1 medium-sized zucchini (washed and cut in half then sliced)
  • 1 red pepper (washed, core-free and cut in stripes)
  • 1 small onion (peeled and cubed)
  • 2 cloves of garlic (peeled and pressed)
  • 1 glass of barley pot
  • 1-1,5 l of poultry stock or vegetable brew (whichever suits you best)
  • salt & pepper
  • optional seasonings of your choice, such as paprika (chili or sweet)
  • frying oil: olive or clarified butter



  1. On a large and deep skillet (do not use oil) roast the barley pot. Careful – do not let it brown. Put it aside when done.
  2. Now you can spill the oil on your skillet. When it heats up, add onion and garlic, then sear it for a while, trying not to burn it.
  3. Add turkey, season and sear it until it is ready.
  4. Add your roasted groats and pour about 2 glasses of stock or brew (about 500 ml). Boil it over medium heat, stirring every now and then, until groats absorb the liquid.
  5. Now it is time to add pepper and zucchini with another two glasses of liquid. Mix it and stew until the liquid evaporates completely. If groats are still too hard, give it more liquid until you are satisfied.
  6. Season your kashotto befoe serving.

Turkey and paprika kashotto

This particular kashotto comes with a number of diversifyingn options. If you like, you may add some zucchini or mushrooms, as well as chopped canned tomatoes. You may also try to substitute parmesan with feta or blue cheese. The course will also benefit from a small dose of chilli pepper.


Ingredients (for 4 people, time of preparation: about 40 minutes):

  • 200 g of turkey fillet (cleaned and cubed)
  • 1 red pepper (washed, core-free and cut in stripes or cubes)
  • 1 small onion (peeled and cubed)
  • 1 clove of garlic (peeled and pressed)
  • 0,5 glass of non-roasted buckwheat groats (rinsed through a strainer)
  • 500 ml of stock
  • salt & pepper
  • oil or clarified butter
  • optional spices of your choice, eg. dry herbs, parmesan



  1. Heat up oil over a large, deep skillet. Add onion, garlic and sear for a moment, trying not to burn them.
  2. Add turkey to your vegetables and season it with salt and pepper, then sear it all together until it is done.
  3. Now add pepper and sear it for a couple of minutes.
  4. It is time to pour the stock and groats in. Stew it covered over medium heat and wait for the groats to absorb the liquid. If there are problems with groats going soft, add more stock or water and give it another try under a lid.
  5. Season your kashotto before serving, if needed.
Kaszotto z indykiem