Braised Chicken with Vegetables
30 min
A hearty one-pot dish featuring tender chicken pieces braised with colorful vegetables in a savory broth
chickenone-poteasy
Campfire Risotto (Primus Stove)
Creamy mushroom and spinach risotto you can actually make on a camp stove. Pick your own mushrooms or bring them from home.
Instructions
- 1
Fire up the stove and bring the stock to a boil in a pot. Pour it into a thermos to keep it hot.
- 2
Heat the pot back up and add the olive oil. Fry the finely chopped shallot until soft and translucent.
- 3
Add the rice and let it fry for a couple of minutes, stirring it around.
- 4
Pour in the wine, stir, bring to a boil, and cook until all the wine is absorbed. Stir well in between.
- 5
Add one ladle of hot stock over the rice. Keep stirring and shaking the pot as the risotto cooks.
- 6
Once most of the stock is absorbed, add another ladle. Keep going like this until all the stock is used up — stir extra well towards the end.
- 7
Taste the risotto — the rice should be al dente, with just a little bite to it.
- 8
Set the pot aside and heat up a frying pan. Add a little oil and fry the mushrooms until golden.
- 9
Stir in the spinach and fried mushrooms. Add the cold butter and parmesan and stir until the risotto is rich and creamy. Season with a little salt and pepper.
Per average serving
644
Calories
kcal
25.3
Protein
g
83.2
Carbs
g
17.8
Fat
g
6.7g
Fiber
12.9g
Sugar
1047mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
644
Calories
kcal
25.3
Protein
g
83.2
Carbs
g
17.8
Fat
g
6.7g
Fiber
12.9g
Sugar
1047mg
Sodium
Tips from the kitchen
- The thermos trick is doing real work here. Boil the stock once, pour it in, and you keep both hands free for stirring instead of babysitting two pots on a small camp stove.
- Don't dump all the stock in at once. One ladle at a time, wait until it's mostly soaked up, then add the next. That slow feeding is what pulls the starch out of the rice and makes it creamy.
- Fry the mushrooms in a separate pan, not in with the rice. If you crowd them into the risotto they steam and go soggy. You want them golden and a little crisp before they go back in.
- Take the rice off the heat while it still has a bit of bite in the middle. It keeps cooking from its own heat, so al dente in the pot means just right by the time you've stirred in the butter and parmesan.
- Add the butter and parmesan off the heat at the very end and stir hard. That's the step that turns it glossy. Too hot and the cheese gets stringy.
Ways to vary it
- If you find wild mushrooms on the trip, swap some in for the button or portobello. Chanterelles or whatever's around the campsite work nicely, just clean them well first.
- No wine on the trip? You can skip it and use an extra splash of stock instead. The rice still cooks fine, it just leans a little softer in flavor.
- A handful of toasted pine nuts or chopped walnuts stirred in at the end gives you some crunch against the soft rice, if you want it.
Storage & leftovers
Risotto is best eaten right out of the pot, but leftovers keep in the fridge for up to 2 days in a sealed container. It firms up as it cools, so reheat gently in a pan with a splash of water or stock to loosen it back up. Freezing isn't great here, the rice turns grainy when it thaws.
What to serve with it
A simple green salad with a sharp vinaigrette cuts through the creaminess nicely. If you've got bread along, a bit of crusty bread is good for the last scrapings in the pot.
UC
By Untrained ChefPublished 15 May 2026 · Updated 11 July 2026
Related Recipes
Oven-Baked Chicken Breast with Asian Cream Sauce
50 min
Everything in one dish - chicken, vegetables, and creamy Asian sauce. Makes weeknight dinner simple.
chickenasiandinner
Marry Me Pork Chops
1 hr
Juicy pork chops in a creamy sun-dried tomato and spinach sauce — the kind of dinner that makes people ask for the recipe. Great for a weeknight but fancy enough for date night.
porkcreamydinner