This risotto is perfect to bring to a nature trip and cook on a camping stove, since it is dried, light ingredients. You can of course cook it at home too.
|Nutritional value 1 portion: 552 kcal|
108 g (79 E%)
6 g (10 E%)
14 g (11 E%)
|*The percentage of carbohydrates is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day.|
- 1 small onion
- 300 ml / 240 g arborio rice
- 0.25 tsp salt
- 1 vegetable stock cube
- 200 ml / 35 g dried apple
- 50 ml / 24 g dried goji berries
- 5 / 85 g dried figs
- 10 / 65 g dried apricots
- 40 g grated parmesan
- If you are planning on cooking the risotto on a camping stove in nature, prepare at home by measuring up everything and adding rice and salt in one bag, chop the dried fruit and carry it in another bag.
- Chop 1 small onion and fry it soft in a pot with a few drops of water.
- Add 300 ml arborio rice, 0.25 tbsp salt, 1 vegetable stock cube and 800 ml / 3 1/3 cup water and bring to a boil. Let is simmer for 14 minutes under a lid.
- Take a break and breathe. If you are out in nature it is enough just looking at the horizon and take a couple of calm breaths whilst focusing on nature.
- When 5 minutes remain of the cooking time, chop the dried fruit if it is not already in pieces and add it to the pot: 200 ml dried apple, 50 ml dried goji berries, 5 dried figs and 10 dried apricots. Boil for a few minutes.
- Server the risotto with grated parmesan cheese.