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
Salt
Pepper
2 tablespoons freeze-dried grated Parmesan cheese
1/2 cup dried mushrooms (porcini, portobello and cremini)
1/4 vegetable bouillon cube
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
Salt
Pepper
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.
How do you dehydrate the risotto?
You can do it in 2 ways. One as described in recipe, and another is cook the risotto first, then dehydrate
Parmesan is a hard cheese, and does not need to be freeze-dried for future use. I’ve carried fresh parm for a week and it has survived/been fine for the duration… really want to try this meal out this summer!
If dehydrating at home, how much rice and mushrooms do you need to equal the dehydrated amounts you specify?
Hi Laurien! It depends on water content in the food. For example, mushrooms loose about 80% of their weight, cooked rice – about 60%
Has anyone ever tried this with instant rice? Uncle Bens?
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.
I’m curious, can this be heated in the bag? If I used a cozy to keep the heat in?
Hi, Crisse! Yes, you can rehydrate it in the freezer-bag too. But it takes a lit bit longer to prepare.
Great recipe!
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.
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?
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.