This one requires you to have your own recipe for mushroom risotto. But if you don’t, here’s one that works well.
It’s pretty simple from there. Just let your cooked risotto cool a little before drying it in your food dehydrator. When it’s ready, put it in a freezer bag. Seal in a vacuum bag and freeze for a longer shelf life. Rehydrate with about a cup of hot water or until it returns to that yummy creamy texture. It does require at least 10 minutes to rehydrate. And, of course, to keep it warmer longer place it in your insulated pouch while it's rehydrating.
I usually eat it with a couple tortillas on the side. Add a tablespoon of butter and more parmesan cheese if you like. This meal also rocks the calories - a large portion is about 1200 calories!
The same type of thing can be done with many of my favorite meals – just dehydrate leftovers. Leftovers are just another trail meal.