This mushroom and orzo risotto is the perfect backcountry dinner

Made with dried ingredients and quick-cooking orzo, this quick but nutritious dinner is ideal for fast and light campers



20g dried mushrooms
1 tsp oil
300g orzo pasta
1 onion, diced
1 tsp thyme
1 tsp garlic powder
1 veg stock cube
25g Parmesan cheese
Salt and pepper

Serves 2


1. Soak the mushrooms in water until soft (30 minutes). Strain and reserve liquid

2. Heat the oil in the pan and add the onion. Cook until soft.

3. Add the mushrooms and cook for a few more minutes then stir in the pasta.

4. Add the retained soaking liquid, stock cube, herbs and a mugful of water.

5. Simmer and stir frequently, adding more water if necessary.

6. Once the pasta is cooked sprinkle on the Parmesan and season to taste.