Chef in Your Backpack

by Nicole Bassett

Published by Arsenal Pulp Press

141 pages, 2003



 

 

 

Rosemary Mushroom Risotto

From Chef in Your Backpack by Nicole Bassett

 

1 cup button mushrooms, sliced

1 tbsp dried rosemary

1/4 tsp ground cumin

1 clove garlic, minced

1 cup uncooked rice

3/4 cup Parmesan cheese, grated

2 cups water

 

In the Kitchen:

Combine the mushrooms, rosemary, cumin, and garlic in a plastic bag.

Store the rice and cheese in their own plastic bags.

 

At Camp:

In a pot of water over high heat, bring the rice to a boil. Reduce heat to low and simmer until half the water is absorbed.

Add the mushroom mixture and continue cooking until all the water is absorbed.

Add the cheese and mix well until cheese is melted.

 

Makes 2 servings.