Risotto is a wonderful dish but the traditional method to cook it can be time-consuming. This mock version is simplified for camping with fewer ingredients and is easier to cook over a campfire. However, it is still creamy, flavorful, and warming like the original version.
This recipe uses a Dutch oven over a campfire, but this can easily be adapted to a pot over a gas stove. Similarly, it uses raw chicken which can be swapped out for an alternate protein that travels better while camping.
This one-pot meal can be eaten alone or can be combined with other dishes and used as a side dish. We have used it as a base with a full chicken breast served on top for additional protein and a hearty meal. Risotto pairs really well with cooked vegetables or a fresh salad.
Campfire Mock Risotto Recipe
Ingredients
- 3 cups rice
- 1 tablespoon oil or butter
- 2 chicken breasts diced
- 1 yellow onion diced
- 1 can cream of mushroom soup
- water
- salt and pepper to taste
Equipment
- 1 10 inch Dutch oven
- stirring spoon
Directions
- Make the rice according to the packet instructions, drain, and set aside.
- Heat the Dutch oven then add the oil or butter. Add the chicken and onions, stirring continually until just cooked through, but don’t brown it if you want a traditional risotto look.
- Add the can of cream of mushroom soup to the Dutch oven. Fill the can with water and add to the Dutch oven.
- Heat until it starts to boil then add the rice. Stir until well combined and the rice is reheated. Taste and adjust with salt and pepper.
Nutritional Information
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