Sometimes it’s nice and relaxing to just cook some easy food when out camping, throw a burger on the grill or make a pot of something that does not require too much attention.
However with a little extra effort, it’s possible to make some more , let’s say ‘delicate’ dishes over a campfire. Here is one dish we have cooked successfully on a number of occassions, and if you follow the instructions, it should turn out well. This is still a one pot meal, but it needs to be attended to during the cooking process.
The main trick with this dish is to keep stirring it, stir it very frequently, this both helps to avoid it burning, but also , and equally importantly it gives the risotto a nice texture.
2 chicken breasts, diced to 1” cubes, seasoned with salt and pepper
2 large onions, chopped
1 red or green pepper,a bunch of asparagus, (really any veg you like can be added)
2½ cups arborrio rice
2 packages beef or chicken stock, 600g of stock.
3 tbsp butter
diced green onions or some green peas- ¼ cup
1 cup water
Place your dutch oven over the campfire for a few minutes to pre heat it.
Add 1 tbsp olive oil.
When the oil begins to sizzle , add the diced chicken.
Cook until the chicken is browned on all sides.
Add the diced vegetables.
When vegetables are slightly browned, add butter and stir.
Raise the dutch oven a litte from the heat to lower the heat to a more medium temperature. (you could use a tripod or other pot support for this)
Start to stir well
Let the rice brown slightly
Add a little bit of the stock , just enough to keep the consistency liquid.
Keep stirring frequently until the rice thickens.
Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
When your stock is used, and the risotto has become thicker, take a taste.
If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly crunchy when you bite it , but not too much. If you cook it for too long, it will become a bit chewy- and some people prefer it that way.
Add the diced green onions just before your risotto is done cooking- as one of the last steps as you don’t want to overcook them. If you are using peas, add them with the last addition of stock so they just cook briefly.
When risotto is thick enough to not spread out all over a plate, but not so thick you could sculpt it into shapes, it is ready.
Serve and enjoy…