Procedure :

完整過程：

Step 1步子（zǐ）1：

Put cold water in a large pot with a pinch of salt and prepare vegetable stock with onion, celery, carrot and potato

將涼水和相對一（yī）小撮鹽加以放入鍋（guō）中，做好準備菜蔬高湯，包含圓蔥、芹菜、胡白蘿卜和馬鈴薯（shǔ）

Step 2步子2:

Heat the olive oil in another large pot and cook the onion until golden. Add the diced pumpkin and cook until it gets tender.

在另其（qí）中一個大鍋裏受到橄（gǎn）欖油，把蔥頭加以炒製金色（sè）情。主動加入南糖冬瓜，煮（zhǔ）製（zhì）變軟。

Step 3步子3：

Add the rice and mix well for 3 minutes, then pour a little stock and bring to a gentle simmer. Add a little more stock, and continue to simmer gently until the stock is absorbed. Add more stock a little at a time, until the rice is “al dente” (15 minutes ca.).

主動加入白米（mǐ）飯（fàn），進（jìn）行（háng）鼓勵3毫秒，接下來翻譯（yì）單薄（báo）高湯，小火（huǒ）慢燉。

主動加入單薄高（gāo）湯，接著用文（wén）火煮製（zhì）接受。老是主動加入一些高湯，截至白米飯“有嚼勁”（約（yuē）15毫秒（miǎo））。

Step 4步子4:

Stir the butter and the parmesan cheese into the risotto, and season with salt and pepper.

將黃油和帕馬（mǎ）臣幹酪拌入意大利風幹飯中，用鹽和胡椒風幹。

Step 5步子5：

Let the risotto rest for 2 minutes and serve hot.

讓意大（dà）利風幹（gàn）飯（fàn）靜置2毫秒，趁熱有（yǒu）關食用。