I created this dish for our PCT hike last year and it quickly became our favorite. The smell, when it’s cooking, is divine and it tastes heavenly (if you like mushrooms, of course). Originally I packed the parmesan cheese in the rice bag which we vacuum sealed to increase shelve life. The cheese turned into a brick and we had to break it by bashing it with a rock later. Lesson learned. Keeping the cheese separate from now on. Even if you are not vacuum sealing, cooking the entire meal together makes the cheese stick to your pot and cleaning becomes harder. It’s much easier to sprinkle the cheese on the top when your meal is dished in your bowl. 🙂
1 cup cooked and dehydrated Arborio rice (I cook the rice in mushroom broth for even more flavor but water or other broth is fine).
1 cup dried mushrooms (porcini, portobello, shiitake, morels, chanterelles work well – I like to use a mix of several different kinds)
1 cup freeze-dried or dehydrated peas
1 vegetable bouillon cube
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 cup grated Parmesan cheese
Mix rice, mushrooms, peas, and dried herbs a zip-lock bag.
Pack other ingredients separately.
Put mushroom risotto mixture into the pot; add the bouillon cube and 1 liter of water. Stir well.
Place the pot over medium heat and bring to a boil. Turn the heat down and simmer for 5-7 minutes, stirring occasionally.
Remove from the heat and let sit for 10 minutes.
Serve sprinkled with Parmesan cheese.