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, gluten-free, high-energy, italian, lightweight, one-pot, rice, 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  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:

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16 thoughts on “3 Mushroom Risotto”

  1. Mistie

    Hello! I do not have a dehydrating machine, but am really hoping to make this for an upcoming campervan trip in Iceland. We will have a gas stove, so cooking will be a bit easier, but trying to pack some food with us to keep costs down. Would the main difference be to separate the rice in one bag and mushrooms, bouillon cube and dried herbs a second bag. cook the rice then add the second bag once cooked? Thank you!

    Reply
    1. romichkSG

      It depends on conditions in your region (humidity, temperature). generally, rice and mushrooms can be fully dried in 4-6 hours.

      Reply
    1. Tanya Krezevska

      You can do it in 2 ways. One as described in recipe, and another is cook the risotto first, then dehydrate

      Reply
  4. Jamie

    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!

    Reply
    1. Tanya Krezevska

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

      Reply
    1. Tanya Krezevska

      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.

      Reply
  9. char

    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.

    Reply
  10. Suzy

    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?

    Reply
    1. Tanya Krezevska

      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.

      Reply
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