Hard mountain cheeses like parmesan and gruyere are great for hiking. They are full of flavour, and they keep really well in your backpack. And they make a fantastic risotto!
Put celery, rice and dried peas in separate sealed plastic bags. If your gruyere and parmesan is vacuum sealed, leave it in its packaging (you can save any leftover cheese for lunch the next day).
Bring the water to the boil. Crumble the stock cubes, and stir to dissolve. Cover and keep as warm as possible.
While waiting for the water to boil, chop the onion, garlic and celery. Cut the gruyere and parmesan into small chunks.
In another pan, heat olive oil on medium heat. Fry onion and celery, stirring frequently, for 5 minutes or until onion is soft. Add garlic and stir for another 30 seconds or so.
Mix in the rice and peas, and stir for a minute or two.
Add about 1/2 cup of the stock to the rice and cook, stirring frequently, until the stock has been completely absorbed. The rice and stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until it is tender but still has a firm bite, around 20 minutes in all. You may not need to use all of the liquid, or you may need to add extra water.
Stir in the gruyere and most of the the parmesan cheese. As soon as cheese is melted, take off the heat.
Divide risotto between bowls. Sprinkle the remaining parmesan on top, and season with salt and pepper.
Ingredients
Directions
Put celery, rice and dried peas in separate sealed plastic bags. If your gruyere and parmesan is vacuum sealed, leave it in its packaging (you can save any leftover cheese for lunch the next day).
Bring the water to the boil. Crumble the stock cubes, and stir to dissolve. Cover and keep as warm as possible.
While waiting for the water to boil, chop the onion, garlic and celery. Cut the gruyere and parmesan into small chunks.
In another pan, heat olive oil on medium heat. Fry onion and celery, stirring frequently, for 5 minutes or until onion is soft. Add garlic and stir for another 30 seconds or so.
Mix in the rice and peas, and stir for a minute or two.
Add about 1/2 cup of the stock to the rice and cook, stirring frequently, until the stock has been completely absorbed. The rice and stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until it is tender but still has a firm bite, around 20 minutes in all. You may not need to use all of the liquid, or you may need to add extra water.
Stir in the gruyere and most of the the parmesan cheese. As soon as cheese is melted, take off the heat.
Divide risotto between bowls. Sprinkle the remaining parmesan on top, and season with salt and pepper.