Pumpkin Risotto

Rice 300g	Pumpkin (before processing) 250g
Chopped garlic Two petals	Milk 400g~500g (depending on the concentration)
Salt A little

How to make pumpkin risotto

Step 1

Wash the pumpkin and seal it tightly with plastic wrap.

Step 2

Make some small holes with toothpicks.

Step 3

Cook on high heat for about 4 minutes. (750W firepower, please pay attention to the power of your microwave oven and adjust it appropriately.)

Step 4

It is easy to peel off the skin and puree it. (Be careful, it’s very hot! It’s best to leave it for a while before handling it.)

Step 5

Just like the previous decoration, use white cheese slices and sushi seaweed to make castles and pumpkin monsters. Draw a pattern on baking paper according to the dimensions of the plate.

Step 6

Place nori under the paper and cut out the outline.

Step 7

Place the seaweed on the cheese slices and use a toothpick or clean needle to draw out the shape.

Step 8

If not using immediately, wrap in plastic wrap and refrigerate.

StepStep 9

Saute the chopped garlic with butter until fragrant, then add about 100 grams of chopped carrots.

Step 10

Add pumpkin puree and stir-fry until fragrant, pour in milk.

Step 11

Add rice that has hardened overnight.

Step 12

After stir-frying evenly, you can continue to use milk to adjust to the appropriate consistency, stir and cook for 1 to 2 minutes, and add salt to taste.

Step 13

DONE!

Step 14

Just decorate with seaweed and cheese slices. Pumpkin risotto cooking tips