Mushroom Risotto in the Jetboil TrailCook 1.2L

Camp cooking doesn’t have to mean two-minute noodles. Give two dirtbag climbers a Jetboil, a handful of ingredients and questionable amount of confidence, and you can apparently make risotto at the crag.

In this episode, Sam Smith and Dylan Wheelwright cook up a creamy mushroom risotto using the Jetboil TrailCook 1.2L. It’s warming, filling and packed with cheesy, mushroomy goodness, making it the perfect post-climbing meal.

Ingredients

• 300ml Arborio rice
• 500ml chicken stock, approximately, plus extra if needed
• Mushrooms, sliced
• 1 onion, finely chopped
• 1 zucchini, diced
• Minced garlic
• Ghee
• Milk powder
• Nutritional yeast flakes
• Parmesan cheese
• Black pepper
• Dried garlic, for serving

Method

1. Get things sizzling

Heat a generous spoonful of ghee in the Jetboil TrailCook. Add the onion, zucchini and mushrooms and cook until they start to soften and the mushrooms have cooked down.

Add the minced garlic and stir through for another minute.

2. Add the rice

Add 300ml of Arborio rice and stir it through the vegetables. Let it toast for a minute or two, stirring regularly.

3. Add the stock

Gradually add approximately 500ml of chicken stock, stirring as you go.

This is camp cooking, so don’t get too hung up on the measurements. Play it by ear. Keep the risotto simmering and add more stock or water if the rice needs extra liquid before it is cooked.

Keep stirring regularly as the rice absorbs the stock.

4. Make it creamy

Once the rice is cooked through but still has a little bite, stir through the milk powder and nutritional yeast flakes.

Season generously with black pepper and mix well.

5. Finish with Parmesan

Take the risotto off the heat and stir through a generous handful of Parmesan cheese.

Give it a final stir and adjust the consistency and seasoning to taste. If it’s looking a little dry, add another splash of stock.

6. The important bit

Spoon the risotto into bowls and finish with a generous sprinkle of dried garlic.

Then eat immediately, preferably somewhere with a good view and your climbing shoes still on.

Serves: 2 hungry climbers
Cooking kit: Jetboil TrailCook 1.2L
Difficulty: Dirtbag gourmet