3 Mushroom Risotto

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3 Mushroom Risotto

Delicious, lightweight and super-quick risotto with porcini, portobello and cremini mushrooms
Course Dinner, Main Course
Cuisine Italian
Keyword backpacking, egg-free, no nuts, no shellfish, vegan, vegetarian
Total Time 20 minutes
Servings 1
Calories 669kcal


  • ½ cup dehydrated cooked rice Arborio
  • ½ cup dried mushrooms porcini, portobello and cremini
  • ¼ vegetable bouillon cube
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • salt
  • pepper
  • 2 tbsp freeze-dried grated Parmesan cheese



  • Mix rice, mushrooms, bouillon cube and dried herbs a zip-lock bag.
  • Pack other ingredients separately.


  • 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.


for vegan version, use vegan Parmesan cheese


Sodium: 596mg | Calories: 669kcal | Fat: 7.2g | Protein: 25.7g | Carbohydrates: 117.3g

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