Pumpkin risotto is one of my favourite risotto ever. So I had to try to dehydrate it…and I am just stocked by how good it still taste and it keeps the amazing creamy consistency too!
INGREDIENTS:
- 500gr pumpkin
- 400gr Arborio rice
- 1,5 l stock (vegetable, chicken or beef)
- 1 big leak
- Fresh parsley
- Salt an pepper to taste
- 50 gr Parmesan or vegan cheese
Recipe: 4 portions
To learn how to make this yummy risotto keep reading below!
At Home:
Prep your veggie stock and keep it warm.
`Clean the leak and pumpkin and cook them in a pan with some water (1cup ish) till the pumpkin is very soft.
Add the rice and stir it for few minutes with the leak and pumpkin.
Add this point start to add the veggie stock and keep repeating the operation every time that the rice absorbs all the stock, till it is perfectly cooked.
Adjust salt and pepper to taste.
Let the risotto cool down and spread it onto the tray and dehydrate 4-8 hours at 135F, until totally dry.
Pack the risotto, 2 tablespoons cheese, and a small container of olive oil.
On Trail:
Place the dehydrated risotto in a cookpot add enough water to just cover – about 2 cups. Let it soak for as long as you can, warm it up and top it with 2 tablespoons parmesan cheese.
…and enjoy it!
PS: Have you changed something on the recipe and you think it tastes better or do you have a tip? Comment below and I will add it to the post 🙂
