Chorizo Risotto

CHORIZO RISOTTO

Cooking time: 20 minutes | Servings: 4

Feel pampered after a long day on the trail with this pre-cooked spicy risotto that just needs to be quickly reheated at camp. NOTE: Once prepped, protect from oxygen and make sure to avoid heating and cooling in the pack prior to the final reheat. This recipe is adapted for warmer seasons, although you should be cautious on the hottest days of the year.

Pontus Karén | Trekking & Expedition

Ingredients:

4 dl risotto rice

4 chorizo sausages

1 onion, chopped

Butter, for frying

4 tbsp vegan whipping cream

2 tsp chili powder

2 tsp ground cumin

2 tsp dried thyme

Salt & pepper, to taste

10 dl water

Hard cheese, grated

Instructions:

PREPARE AT HOME

01 Cut the sausage and onions into small pieces.

02 Sear them in a generous knob of butter. Add spices and plenty of salt.

03 When the sausage and onions have gained color, add the rice. Stir the rice, then add the water. Let it simmer for 5 minutes.

04 Turn off the stove and let the rice cool down. As the rice cools, it will absorb most of the liquid.

05 When everything has cooled completely, pack it in a vacuum bag. This will keep it fresh for up to 3 days in temperatures between 10 and 20 degrees Celsius.

COOK OUTSIDE

01 Heat about 5 dl of water in a saucepan.

02 Add the risotto mixture and let it simmer gently until the risotto becomes creamy. Remove from heat.

03 Grate approximately 1 dl of hard cheese and stir it in.