🇵🇱 Poland · Food
Pumpkin Kaszotto
By eatmundo · August 4, 2026
🇵🇱 PLA Polish twist on risotto, using millet instead of rice. This wholesome, earthy dish highlights the natural sweetness of roasted pumpkin.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 200g of millet under cold water in a fine mesh strainer until the water runs clear to remove bitterness.
- 2
In a heavy-bottomed pot, heat 2 tbsp of oil over medium heat and add 1 finely diced onion.
- 3
Sauté for 5 minutes until soft, then add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Add 300g of cubed pumpkin to the pot and sauté for 4 minutes until slightly browned at the edges.
- 5
Stir in the rinsed millet and toast it for 2 minutes to bring out a nutty aroma.
- 6
Pour in 500ml of vegetable broth, season with 1tsp of salt, and stir once to combine.
- 7
Cover tightly, reduce heat to the lowest setting, and simmer undisturbed for 20 minutes.
- 8
Remove from heat, fluff with a fork, and let sit for 5 minutes before serving for a perfect, tender texture.
Frequently Asked Questions
Does millet need pre-soaking?+
No, just a thorough rinse is enough to remove the powdery outer coating that causes bitterness.
Can I replace pumpkin with squash?+
Yes, butternut or acorn squash work perfectly as substitutes for pumpkin in this dish.
How do I know if it's done?+
The millet is ready when it is soft but still has a slight bite, and the broth is fully absorbed.
Can I make this creamier?+
Stir in a spoonful of butter or sour cream at the very end to achieve a richer mouthfeel.
🇵🇱 PLMundo Match
Dishes across the world that share Pumpkin Kaszotto's core ingredients.
