3 Mushroom Risotto
Delicious, lightweight and super-quick risotto with porcini, portobello and cremini mushrooms
calories: 669, protein: 25.7 g, carbs: 117.3 g, fat: 7.2 g, sodium: 596 mg
1/2 cup dried mushrooms (porcini, portobello and cremini)
1/4 vegetable bouillon cube
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
2 tablespoons freeze-dried grated Parmesan cheese
Mix rice, mushrooms, bouillon cube and dried herbs a zip-lock bag.
Pack other ingredients separately.
on the trail:
Pour mushroom risotto mixture into the pot; add 1 cup hot water and stir well. Let soak for 10 minutes.
Place pot over medium heat and bring to a boil. Season to taste.
Cook, stirring occasionally, until the almost all liquid is absorbed.
Remove from the heat and sprinkle with Parmesan cheese.
Notes: for vegan version, use vegan Parmesan cheese