I am the brain powder of pumpkin. This risotto is simple in material and highlights the sweetness of pumpkin. It is the taste of childhood~
First cut the pumpkin into thin slices, so that it is easy to cook, can shorten the cooking time; prepare a small amount of ginger, a little bit can be, otherwise the ginger is too heavy.
Put a small amount of oil in the pot (must be a small amount, this risotto is to have a clear feeling), after the oil is warm, the ginger is musk, then cut into the chopped pumpkin and stir fry for about 2 minutes, add a small amount of salt.
Cover the rice on the pumpkin, add the water without the pumpkin, cook it on fire, wait until the water is turned off, turn off the small fire, cook until the pumpkin is soft and rotten, stir fry when there is still some water, stir the pumpkin and rice evenly, don't Stir fry for too long, be sure to keep the rice in a wet state, add salt according to your taste before the pot, a bowl of golden sweet pumpkin risotto is ready~
According to your own taste, like pumpkins, put more pumpkins. There is no specific amount. Try to choose old pumpkins to ensure the natural sweetness of risotto.