How to make Walker’s Risotto

Whilst on our five-month trek across Europe, my brother and I conjured up a number of recipes perfect for hikers camping in the wild. We named one such dish, Walker’s Risotto.

Perhaps a far cry from a Michelin star mushroom risotto, this dish does at least have a couple of similarities; it’s stodgy and it fills you up! Here’s how to do it:

Ingredients

Settling down for the night with a Walker's Risotto

Settling down for the night with a Walker’s Risotto

  • a handful of couscous (weighing scales are ill-advised on a long distance hike)
  • a sachet of soup powder
  • two glugs of water

Guidelines

  • heat water until it begins to simmer.
  • turn off burner to save fuel (couscous cooks very quickly, so water doesn’t need to be continually heated)
  • pour powdered soup into water and mix
  • throw in the couscous. Stir and then cover
  • wait two minutes

And it’s as simple as that. Enjoy!