Our risotto is made the old-school way. Caramelize onions in olive oil, add the risotto and toast slightly, deglaze with white wine, slowly add stock. Boom. Finally, the basil pesto and sautéed mushrooms are added.
Honestly would eat this not even camping they are so good.
This was so good I’m just considering having a couple of these on hand at home. It’s the quickest and easiest way to make risotto.
This was one of my favorites. Pros: good flavor, consistency. Filling and plenty of calories. Cons: needed knife to open (splits to tear misaligned), need additional spice (added my own but would be nice to have sm pkg included), heavier than other camp meals and took longer to rehydrate.
This risotto dish rivals ones I've had in gourmet restaurants. My partner and I have brought this on every multi-day trip we've gone on over the past few years. The portion size is perfect and the taste is even better! Such a delicious savory treat after a big mile day :)
My family loves loves loves the mushroom risotto! We take it on all our camping trips, and it fits all the dietary restraints of my various family members, including my father's sensitivity to nightshades.
Herbed Mushroom Risotto
INGREDIENTS: (notice how many you can pronounce!)
Arborio Rice, Cremini Mushrooms, Onions, White Wine, Extra Virgin Olive Oil, Nutritional Yeast, Garlic, Sweet Rice Flour, Walnuts, Basil, Kosher Salt, Thyme, Black Pepper
CONTAINS: Walnuts, Sulfites
