Mushroom Risotto

This quick, camping style risotto recipe makes the perfect camp dinner that is sure to fill the hungry bellies of your whole crew. Garlicy goodness, fresh sage, and Parmesan combine to make this a campsite favorite. Get ready to dig in!

Ingredients:

• 1 lb precooked rice (the secret step, half cook your rice at home and pack it in a sealable container before heading out the door.
• 1 lb sliced portabella mushrooms
• 4 cloves of garlic - diced
• ½ small onion - diced
• ¼ lb grated Parmesan cheese
• 1 bunch of fresh sage
• Olive oil
• 1 cup of precooked vegetable stock
• 2 tablespoons of butter

Steps:

1. Preheat your cast iron pan
2. Add 2 tablespoons of olive oil to the pan
3. Saute the onions and garlic (about 5 minutes) till golden
4. Add and saute the mushrooms with the onions and garlic
5. Sweat the mushrooms til they shrink and bit and get a nice texture 
   (add olive oil as needed)
6. Add your rice now to the pan and bring it up to temperature
7. Add premade vegetable stock at the same time
8. Simmer and keep stirring the stock into the rice
9. Fine slice the sage
10. Add butter 1 or 2 tablespoons to taste
11. Sprinkle in your Parmesan, 2 tablespoons
12. Stir and incorporate it all together for another 3 minutes
13. Plate with sage 

Featuring the Eureka! Ignite Plus Camp Stove.