Introduction
Dehydrated Risotto with Vegetables is a fantastic meal option for outdoor adventurers who want to enjoy a wholesome, homemade dish while camping. This recipe, adapted from Fresh Off The Grid, provides a rich and flavorful risotto that can be easily prepared at home and dehydrated for convenience on the trail. With its combination of arborio rice, fresh vegetables, and parmesan cheese, this dish is not only nourishing but also comforting after a day of hiking.
Detailed Ingredients with measures
1 tablespoon oil
1 small onion, diced
1 cup arborio rice
½ cup white wine
2 cups broth
Salt, to taste
1 small zucchini, sliced into ¼-inch pieces
6-8 mushrooms, sliced
¼ cup frozen peas
2 tablespoons parmesan cheese
2 tablespoons olive oil (packed separately for trail use)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 8 hours (including dehydration)
Yield: Serves 4
Detailed Directions and Instructions
Prepare the Risotto:
Heat 1 tablespoon of oil in a heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt; sauté for about 6 minutes until the onion is soft and just beginning to turn golden. Add the arborio rice to the pot, stirring to coat the grains with oil. Sauté for 1-2 minutes until the tips of the rice grains become translucent. Pour in the white wine, stirring continuously until it has been absorbed by the rice. Begin adding the broth, ½ cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is tender, approximately 20 minutes. Once cooked, remove the risotto from heat, season with salt to taste, and let it cool.
Prepare the Vegetables:
While the risotto is cooling, slice the zucchini and mushrooms into ¼-inch pieces.
Dehydrate:
Arrange the sliced zucchini, mushrooms, and frozen peas on dehydrator trays, ensuring the pieces do not overlap. Line additional dehydrator trays with mesh or solid liners (or parchment paper) and spread the cooled risotto evenly across the trays. Dehydrate at 135°F (57°C) for 4-8 hours. The risotto is done when it becomes brittle and breaks easily, and the vegetables are completely dry without any flexibility. Once dehydrated, store the risotto and vegetables in a sealed, airtight container until ready for use.
Pack for the Trail:
Combine the dehydrated risotto and vegetables in a resealable bag. Pack 2 tablespoons of parmesan cheese in a separate small bag. Bring along 2 tablespoons of olive oil in a small container for added calories and flavor.
Rehydrate at Camp:
At your campsite, place the dehydrated risotto and vegetables into a cooking pot. Add the 2 tablespoons of parmesan cheese. Pour in enough water to just cover the ingredients, approximately 2 cups. Optionally, let the mixture soak for a few minutes to reduce cooking time and fuel consumption. Bring the mixture to a boil, then reduce to a simmer, stirring frequently. Cook until the risotto and vegetables are tender, adding more water if necessary. Once rehydrated, stir in the olive oil for added richness. Enjoy your warm, comforting risotto in the great outdoors!
Notes
Cooking Time:
The cooking time at camp may vary based on your heat source, so keep an eye on the consistency of the risotto.
Storage:
Ensure that the dehydrated risotto and vegetables are stored in a cool, dry place until it’s time to pack for your trip.
Oil Alternatives:
You can substitute olive oil with other oils if you prefer different flavors or have dietary restrictions.
Vegetable Variations:
Feel free to mix in other dehydrated vegetables or adjust the amounts of zucchini and mushrooms according to your taste preferences.
Serving Size:
Adjust the quantities of water and olive oil based on the number of servings you wish to prepare at camp.
Cook Techniques
Sautéing
Sautéing involves cooking food quickly in a small amount of oil over medium to high heat. In this recipe, the diced onion is sautéed until soft and golden, enhancing its flavor and aroma.
Deglazing
Deglazing is the process of adding liquid to a hot pan to loosen and dissolve browned food particles stuck to the bottom. Here, white wine is added to the sautéed rice, allowing for a richer flavor profile.
Gradual Liquid Addition
Adding broth gradually allows the rice to absorb the liquid slowly, creating a creamy texture. This is a key technique in making risotto, resulting in perfectly cooked rice.
Dehydration
Dehydration removes moisture from food, extending its shelf life. In this recipe, the cooked risotto and vegetables are dehydrated until they are brittle and completely dry, making them suitable for backpacking.
Rehydration
Rehydration involves adding water to dried ingredients to bring them back to their original texture. At camp, the dehydrated risotto and vegetables are rehydrated by simmering in water, creating a warm meal.
FAQ
Can I use other types of rice for this recipe?
While arborio rice is traditional for risotto, you can use other rice varieties. However, they may not yield the same creamy texture.
How long can I store dehydrated risotto and vegetables?
When stored in an airtight container in a cool, dark place, dehydrated risotto and vegetables can last for up to a year.
What can I substitute for white wine?
If you prefer not to use wine, you can substitute it with additional broth or a splash of apple cider vinegar for acidity.
Can I add other vegetables or protein to this recipe?
Yes! Feel free to add other dehydrated vegetables or cooked proteins such as chicken or beans for added nutrition.
Is this recipe gluten-free?
Yes, as long as you use gluten-free broth and cheese, this recipe is suitable for a gluten-free diet.
Conclusion
This Dehydrated Risotto with Vegetables is an excellent meal option for outdoor enthusiasts. With a simple preparation process, it allows you to enjoy a nourishing and hearty dish while camping. The combination of risotto and vegetables not only packs well but also provides the necessary energy to fuel your adventures in nature. Take some time to prepare this meal ahead of your trip, and relish the comfort of a warm, homemade dish after a day of exploration.
More Recipes Suggestions and Combination
Herbed Quinoa Salad
Combine quinoa with dehydrated vegetables, herbs, and lemon zest for a refreshing side dish. Just add water, let it rehydrate, and enjoy a zesty salad.
Spicy Noodles
Use rice noodles with a mix of dehydrated vegetables and a spicy sauce. Simply add boiling water to rehydrate and enjoy a flavorful kick.
Curry Chickpeas and Rice
Blend dehydrated chickpeas with curry powder and rice. Rehydrate with vegetable broth for a filling, aromatic meal that warms you up.
Vegetable Chili
Prepare dehydrated chili with mixed beans, tomatoes, and spices. Just add water at camp, simmer, and savor a robust flavor that’s perfect for chilly evenings.
Shepherd’s Pie Filling
Create a filling with dehydrated ground meat substitute, vegetables, and seasonings. Rehydrate and serve over mashed potatoes for a comforting meal.
Sweet Potato and Black Bean Mash
Combine dehydrated sweet potatoes and black beans with spices. Rehydrate for a nutritious and hearty dish that is rich in flavor and texture.
