This is an easy no fuss cooking option and has been a long time favourite over many camping trips. Normally we would use a frying pan or camp billy, but sometimes we are lucky enough to find a camp oven left behind in some of the older backcountry huts. These camp ovens are great for cooking risottos, as they retain the heat well and are unlikely to burn as quickly as lightweight cooking pots. Also they are great to use over an open fire.

Serves 2

¼ cup Arborio Rice
¼ cup Rissoni
4 strips of Streaky Bacon (chopped)
2 Kranski Sausages (chopped)
¼ cup dried vegetables (peas, beans, etc)
1 tablespoon cooking oil
1 tablespoon dried Tomatoes
1 tablespoon dried Onions
1 beef oxo cube

If you have the opportunity then add 1 cup of warm water to the dry vegetable mix and stand aside for 10 minutes to rehydrate. Otherwise just add them to the meal after the rice is added.

Heat the oil in a pot and cook the bacon until brown, before lightly cooking off the rice, rissoni and sausage for a minute or two.

Add the rehydrated vegetable mix to the rice pot and bring to a slow simmer. Add more warm water, a little at a time, as the rice absorbs the liquid.

Cook for about 15 to 20 minutes or until rice is tender and enjoy.