Campfire Mock Risotto

Looking down into a Dutch oven of Campfire Mock Risotto with the lid laid by the side of the pot.

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. 

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A shallow green bowl holds a serving of Campfire Mock Risotto garnished with chunks of Parmesan cheese.
Campfire Mock Risotto is a quick and easy version of the traditional dish, using cooked rice as the base.
Looking into a Dutch oven that holds a large recipe of Campfire Mock Risotto.
Campfire Mock Risotto is cooked in a Dutch oven over a fire, giving it a smoky essence.
Looking down on to a serving Campfire Mock Risotto in a shallow green bowl on a wood background.
For added flavor, stir in canned or fresh veggies and grated cheese into the final dish.
Looking into a Dutch oven with the Campfire Mock Risotto.
Campfire Mock Risotto can be served as either a side dish or a main meal.
Looking down into a Dutch oven of Campfire Mock Risotto with the lid laid by the side of the pot.
Cream of mushroom soup gives this Campfire Mock Risotto an extra creamy character.

Campfire Mock Risotto Recipe

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Looking down into a Dutch oven of Campfire Mock Risotto with the lid laid by the side of the pot.
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 easy to cook over a campfire.
Preparation 15 minutes
Cook 20 minutes
Ready in 35 minutes
Servings 4 Servings
CourseDinner
InfluenceItaly
DifficultySeasoned
MethodSimmer
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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

Sodium: 680mgCalcium: 54mgVitamin C: 3mgVitamin A: 34IUSugar: 1gFiber: 2gPotassium: 714mgCholesterol: 76mgCalories: 724kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 9gProtein: 38gCarbohydrates: 117gIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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