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Backcountry Risotto

Written by Jenna Nodding on . Posted in Stories.

Creamy, Hearty, and Fresh!

Enjoy a warm, comforting, and filling bowl of risotto on your next backpacking trip. Combined with mushrooms and zucchini you can’t go wrong. This is an all-time favourite on our longer backpacking trips like the Chilkoot Trail

Serves Two

Ingredients

  • 1 tbs Oil

  • 1 Small onion

  • 1 cup Arborio rice

  • 1/2 cup White Wine

  • 2 cupc Broth

  • 1 Small zucchini

  • 6-8 Mushrooms

  • 1/4 cup Frozen peas

  • 2 tbs Parmesan cheese

Instructions

At Home

  • Heat oil in pot. Add onion and saute until translucent. Add the rice and saute 1-2 minutes until the ends turn translucent. Add wine and cook, stirring continuously until it has evaporated. Add the broth and cook, stirring frequently. Add 1/2 cup of water at a time when the bottom of the pot becomes dry. Continue adding water as needed until rice is tender. Remove from heat and let cool. 
  • Slice the zucchini and mushrooms into 1/4" slices
  • Place the zucchini, mushrooms, and peas onto dehydrator trays with parchment paper. Spread the risotto onto the trays in a thin even layer. Leave vegetables and risotto in the dehydrator until no moisture is present. Approximately 6 hours. 
  • Pack dehydrated risotto and vegetables in a ziploc bag. Place the parmesan cheese in a separate bag

On the Trail

  • Bring water a boil
  • Place risotto and vegetable mixture in a pot with parmesan cheese. Add enough water to just cover - about 2 cups. 
  • Let sit for 15min
  • Enjoy!

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