Veggie Risotto

With some at home preparation, you can eat delicious risotto in the backcountry. This meal is super delicious and filling. It’s become one of my favorite backpacking meals.

At home:

  1. Cook plain risotto using your favorite recipe, but omitting any fat (butter or oil) and cheese.
  2. Dehydrate your bland risotto.
  3. Dehydrate your favorite vegetables (we did zucchini, mushrooms, and peas).
  4. Combine dehydrated ingredients in a ziplock bag. One cup of dehydrated risotto and veggies makes a sizable helping for a single person.
  5. Add some shelf stable parmesan cheese to the bag.

On the trail:

  1. Combine the dehydrated ingredients with 1-2 cups of boiling water in a pot and set aside to rehydrate.
  2. Add more cheese if you are from Wisconsin like me and always need more cheese.
  3. Enjoy!

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