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3 Mushroom Risotto

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

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 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

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3 Comments

  1. 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.

  2. 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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