Mix rice, mushrooms, bouillon cube and dried herbs in a zip-lock bag.
Pack other ingredients separately.
Pour mushroom risotto mixture into the pot; add 1 cup water and stir well. Let soak for 10 minutes.
Place pot over medium heat and bring to a boil. Season to taste.
Cook, stirring occasionally, until almost all liquid is absorbed.
Remove from the heat and sprinkle with Parmesan cheese.
