Procedure :

過程：

Step 1步驟（zhòu）1：

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

將冷水和一小撮鹽（yán）放（fàng）入鍋中，準備蔬菜高湯，包括（kuò）圓蔥、芹菜（cài）、胡（hú）蘿卜和土豆

Step 2步驟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.

在另一個大（dà）鍋裏加（jiā）熱橄欖油，把洋（yáng）蔥炒製金黃色。加入南（nán）瓜丁，煮製變軟。

Step 3步驟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.).

加（jiā）入米飯，攪拌3分鍾，然後（hòu）倒（dǎo）入少許（xǔ）高湯，小火慢燉。

加入少（shǎo）許高湯，繼續用文火煮製吸收。每次加入一點高湯，直到米飯“有嚼勁”（約15分鍾）。

Step 4步驟4:

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

將黃油和帕馬臣幹酪拌入意大利調味飯中，用鹽和胡椒調味。

Step 5步驟（zhòu）5：

Let the risotto rest for 2 minutes and serve hot.

讓意大利調味飯靜置2分鍾，趁熱食用。