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Risotto with Leeks and Wild Mushrooms

Serves 2 Servings
Serves 2 Servings


  • 1/2 cup arborio or carnarolli rice
  • 2 cup water
  • 1 cup chicken bouillon cube
  • 1 cup small leek (6 to 8 ounces)
  • 1 1/2 ounce dried or dehydrated mushrooms (porcini, shitake, morel, etc.)
  • 1 tablespoon vegetable oil or butter
  • 2 tablespoon grated parmesan cheese


Baking Directions:

Pre-trip preparation:Package the rice in a small sandwich-sized Zip-Lock bag with the mushrooms and bullion cube.

Wash the leek and trim off the top of the green section; slice the remaining lighter colored section into thin, ring-shaped sections.

Wash the leeks once more and drain thoroughly on paper towels.

Place the leeks in a separate small bag.

(If you are taking a backpacking trip and are interested in lightening your load, you can dehydrate the leeks in a vegetable dehydrator after washing and slicing them.)

Wrap the grated Parmesan cheese into a small packet with wax paper or plastic wrap.

Place this packet along with the Zip-Lock bags of leeks into the original bag of rice and mushrooms.

I like to include a small copy of the recipe in the bag for reference on liquid amounts.

Campsite preparation:Remove the separate packages from the bag of rice and mushrooms.

Heat a small sauce pot (1-1/2 to 2 quarts) with oil or butter and add the rice, mushrooms and bullion cube.

Break the bouillon cube up and stir the rice; add 1/2 cup of the water and simmer, stirring constantly until the rice and mushrooms have absorbed most of the liquid.

Add the leeks and more water.

Cook until you’ve achieved the desired texture.

If the rice is still too “al dente” (chewy), add additional water as needed, up to 1/2 cup.

Finish the risotto with the grated Parmesan cheese.

Season with salt and pepper.

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