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.
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.