Mushroom Risotto

The warm earthy flavor of Mushroom Risotto is delicious anytime. Out in the woods, surrounded by nature, it seems even more fitting. I like to make this for lunch on cool fall days. If you are fortunate enough to know the art of identifying wild mushrooms this is an excellent dish to incorporate them into.


Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Serves 2

Tools Needed:

Pot with lid


  • 1/2 cup dried chopped mushrooms
  • 1 chicken broth bouillon cube
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 cup instant rice
  • 2 tbsp dried milk powder (I like Nido by Nestle because it is whole milk)
  • 1 tablespoon dried crushed kale leaves
  • 1 ounce parmesan cheese (pack this right before leaving and it will keep without refrigeration for a trip, or save the little packets pizza places give out)
  • 1/8 teaspoon red pepper flakes (optional


Add all ingredients, except for the cheese, to your lightweight container of choice. At your campsite, mix the contents of the bag with enough water to cover all the ingredients with about an inch of water. Cover the pot and simmer over your heat source until everything is rehydrated, adding water if needed. Serve the risotto and then using a knife shave thin slices of parmesan on top.

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