A warm, creamy risotto might not be the first thing you think of when planning outdoor meals — but it should be. This mushroom and spinach risotto is surprisingly easy to make on a camping stove and is perfect for evenings in the tent or by the fire.
With a bit of preparation, you can cook a proper, satisfying meal outdoors without carrying too much gear.
What you’ll need (2 servings)
Ingredients
- 4 dl hot stock or broth
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 150 g arborio or carnaroli rice
- 2 dl white wine
- 3 mushrooms (aroma mushrooms), chopped
- 3 button mushrooms, chopped
- 50 g fresh baby spinach
- 10 g cold butter
- 25 g finely grated parmesan
Equipment for cooking outdoors
To make this recipe on a trip, you only need a simple setup:
- A camping stove
- A lightweight pot
- A small frying pan
- A spoon or spatula for stirring
- A thermos (to keep stock warm)
- A knife and small cutting board
A compact cooking setup like this is enough to make a wide range of meals outdoors — not just simple boil-in-the-bag food.
Check out our 3-in-1 stofe for hiking and combine it with our titanium cookware set!
How to cook risotto on a camping stove
1. Prepare your stock
Start by heating the stock on your stove until it’s hot. Pour it into a thermos to keep it warm while you cook.
Keeping the stock warm is key to getting the right texture in your risotto.
2. Cook the base
Heat a pot on your stove and add a little olive oil.
Add the finely chopped shallot and cook until soft and translucent.
3. Toast the rice
Add the rice to the pot and let it cook for a couple of minutes while stirring.
This step helps build flavour and gives the risotto its characteristic texture.
4. Add the wine
Pour in the white wine, stir well, and let it simmer until fully absorbed.
Keep stirring regularly.
5. Add stock gradually
Add one ladle of warm stock to the rice.
Stir continuously and let it absorb before adding more. Repeat this process until all the stock is used.
This step takes a bit of time, but it’s what gives risotto its creamy consistency.
6. Cook the mushrooms
While the risotto is cooking, heat a frying pan with a little oil.
Fry the mushrooms until golden and slightly crispy.
7. Finish the risotto
When the rice is cooked but still has a slight bite (al dente), remove the pot from the heat.
Stir in the spinach, cooked mushrooms, butter, and grated parmesan.
Mix until the risotto becomes rich and creamy. Season with salt and pepper to taste.
8. Serve immediately
Serve right away, preferably with a little extra parmesan on top.
Tips for making better food outdoors
Prep before you leave
Chop vegetables and measure ingredients at home to save time and reduce what you need to carry.
You can even pre-mix parts of the recipe so everything is ready to go.
Keep your cooking simple
A one-pot meal like risotto is ideal for outdoor cooking.
It requires minimal equipment, is easy to manage on a small stove, and creates very little cleanup.
Use the right equipment
A stable camping stove and a good pot make a big difference when cooking meals like this.
Even heat and easy control are important when you need to stir continuously.
Make sure to stay comfortable with our tents and camping gear!
A proper meal – even outdoors
Outdoor cooking doesn’t have to be basic. With a little planning and the right setup, you can make meals that feel just as satisfying as at home.
A creamy risotto like this is proof that you don’t need a full kitchen to eat well on a trip.