3 Mushroom Risotto

Delicious, lightweight and super-quick risotto with porcini, portobello and cremini mushrooms

servings: 1 | calories: 669 | cooking time: 20 min | weight: 147 gr / oz
Category: dehydrated, dinners, high-energy, italian, lightweight, one-pot, vegetarian

nutrition info:

calories: 669, protein: 25.7 g, carbs: 117.3 g, fat: 7.2 g, sodium: 596 mg

you'll need:

1/2 cup dehydrated cooked rice (Arborio)
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

at home:

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  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

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  1. Laurien on December 12, 2020 at 6:03 am

    If dehydrating at home, how much rice and mushrooms do you need to equal the dehydrated amounts you specify?

    • Tanya Krezevska on December 14, 2020 at 1:33 pm

      Hi Laurien! It depends on water content in the food. For example, mushrooms loose about 80% of their weight, cooked rice – about 60%

  2. Mike on July 11, 2019 at 11:23 pm

    Has anyone ever tried this with instant rice? Uncle Bens?

    • Tanya Krezevska on July 16, 2019 at 9:32 am

      Hi Mike! You can replace risotto rice with regular dehydrated or instant rice. However, it will not be in same consistency. You will get rice with mushrooms instead of risotto.

  3. Crisse on December 27, 2018 at 1:20 am

    I’m curious, can this be heated in the bag? If I used a cozy to keep the heat in?

    • Tanya Krezevska on December 27, 2018 at 9:26 pm

      Hi, Crisse! Yes, you can rehydrate it in the freezer-bag too. But it takes a lit bit longer to prepare.

  4. Anonymous on October 30, 2018 at 9:38 pm

    Great recipe!

  5. char on September 30, 2017 at 7:06 pm

    i had a thought. consider adding the amount of water in the directions to the ingredients since you really don’t want to eat it without that even though you probably could if it came down to it.
    just a thought, and for people looking to figure out exactly how much to bring or filter etc.

  6. Suzy on April 29, 2017 at 7:12 am

    This looks awesome!! I’m trying to get everything into one bag. Instead of freeze-dried parmesan, will the unrefrigerated stuff from the grocery store shelf work?

    • Tanya Krezevska on April 29, 2017 at 8:03 pm

      Thanks, Suzy! Sure, you can use semi-firm or firm cheeses like Parmesan, Dry Monterey Jack, or Pecorino Romano. They usually last a couple of weeks without refrigeration. To keep cheese fresh longer, just wrap it in vinegar-soaked cheesecloth and put it in a zip lock bag.

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