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CLASSIC RISOTTO WITH SAUTÉED MUSHROOMS AND BASIL PESTO
A very tasty basil pesto and sauteed mushroom focused risotto dish for a backcountry camping meal. Made the old-fashioned way, with a healthy vegan twist for nutriotion and energy.
Directions
- Tear pouch open and remove oxygen absorber.
- SINGLE SERVING Add a little more than one cup (250ML) of boiling water to bag.
- DOUBLE SERVING Add a two and a half cups (500ML) of boiling water to bag.
- Stir and reseal. Wait for 20 minutes.
- Open, stir again. Eat. Enjoy!
Write Your Own Review
| Made in Maine, U.S.A. |
Small-batch crafted |
| Contains walnuts and sulfites |
Rehydration will take longer at higher altitudes |
| Gender | All |
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| Color | Indigo Night Blue |
| Activity | Backcountry Skiing, Mountain Trekking/Hiking, Mountaineering, Mountain Biking, Trail Running, Camping |
| Equipment Type | Food |
| Fit | N/A |
| Gear Category | Camp Cooking & Utensils |
| Color | |
| Brand | Good To-Go |
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