Fruity risotto with parmesan on a camping stove

Risotto with fruit and parmesanThis 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.
Cooking time 25 minutes for 3 portions

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

Cooking instructionsHow to

  1. 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.
  2. Chop 1 small onion and fry it soft in a pot with a few drops of water.
  3. 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.
  4. 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.
  5. 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.
  6. Server the risotto with grated parmesan cheese.

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