Dehydrated Mushroom Risotto For Backpacking

Makes four servings. Approx. 600 calories per serving.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Makes four servings. Approx. 600 calories per serving.

Step 2

Add the mushrooms to a heat-proof bowl along with 1 1/2 cups of hot water. Soak until softened, about 30 minutes. Drain the mushrooms in a sieve, but save that tasty mushroom liquid – you’ll use it later in the recipe.

Step 3

Combine the mushroom liquid and vegetable broth in a pot. Warm it up on low heat.

Step 4

In a deep skillet, saute the onion over medium heat with the oil until it browns and softens (about 6 or 7 minutes).

Step 5

Stir in the garlic, thyme, mushrooms, chicken (if using), and rice. Cook for 1 minute.

Step 6

Add the wine and stir until the wine cooks down (about 1 to 3 minutes).

Step 7

Add 3/4 cup of the broth/mushroom liquid mixture and stir until all liquid is absorbed. Repeat with the remaining broth/mushroom liquid mixture, adding 3/4 cup at a time and stirring until you’ve used it all.

Step 8

Season with salt and pepper to taste. I recommend going heavy on the seasoning because the dehydrating process can mellow out the flavours.

Step 9

Line dehydrator trays with parchment or use dehydrator tray inserts for liquids. (You can skip this step if you have fine mesh trays.) Spread risotto on dehydrator trays in an even layer.

Step 10

Dehydrate at 145F for 5 to 9 hours. Check the risotto periodically to break up any clumps. Flip it over about halfway through to speed up drying. When it is done it should be crispy and brittle with no soft spots.

Step 11

Allow to cool, then store in a sealed, airtight container until ready to use. (I recommend vacuum sealing or using a canning jar. You can also store it in a Ziploc bag in your freezer.)

Step 12

Pack the risotto for the trail in a Ziploc freezer bag or a vacuum-sealed bag. This recipe makes 4 portions, so divide the dehydrated risotto into portions before you pack it. Pack the Parmesan cheese in its own bag. (Use 1 tablespoon of Parmesan for each portion.)

Step 13

Vacuum sealing two portions of risotto to take on a backpacking trip.

Step 14

At camp, put the risotto in a cooking pot with enough water to cover – about 1 cup per serving.

Step 15

Let the risotto soak as long as you can – ideally at least 30 minutes. (Soaking is optional, but the longer you soak, the less fuel you will use and the faster it will cook.)

Step 16

Bring to a boil, then simmer and stir until the risotto is rehydrated. If it seems too dry, add water a splash at a time.

Step 17

Stir in Parmesan cheese and eat!

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