Harrison Ward, better known as Fell Foodie, is an outdoor cook, hiker and wellbeing advocate who is inspiring outdoor adventurers to ditch their clingfilmed sandwiches and create delicious meals on the hill. Using basic OEX cookware, he’s teamed up with Blacks to give you some inspiration for your next hiking or camping meal.
This quick risotto combines fresh flavours of mushroom with earthy thyme to provide a comforting, hearty meal that will fuel your adventure or help you wind down after a long hike. Prepped-in-advance stock and veg speeds up the cooking process while adding instant richness to the dish, while the onion, carrot, celery and garlic provide the classic base of so many Italian dishes. This one pot dish is suitable for vegans and feeds four in the amounts specified, but can easily be halved or multiplied to suit your camp.
INGREDIENTS (serves four)
- ½ white onion
- 1 carrot
- 1 celery stick
- 2 or 3 garlic cloves
- 200g Arborio (risotto) rice
- 1L vegetable stock
- 150g mushrooms (chestnut or shitake work well)
- Sprig of fresh thyme
- Salt and pepper
Allergens: contains celery
EQUIPMENT
INSTRUCTIONS
Prep at home
1) Heat stock at home and decant into an insulated flask to keep it hot (optional)
2) Finely dice the onion, carrot and celery and finely chop the garlic. Store in a sealed container
At the campsite/fell.
1) Place a pan on a low to medium heat with some oil before adding the diced veg and garlic to the pan to soften but not colour
2) Meanwhile, roughly chop your mushrooms and add to the pan and stir
3) Stir in your rice and then add a small amount of stock. Keep stirring, letting the stock reduce before adding a little more. Repeat until the stock is finished and the rice is soft with a little bit of bite
4) Stir through fresh thyme, season to taste and serve
Giving this dish a go? We’d love to see how you get on. Tag us on socials or use the hashtag #EverydayLifeOutdoors. For more recipes like this, head over to our Campfire Dishes YouTube playlist.
