Procedure :

過程：

Step 1步驟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）放入鍋中，準備（bèi）蔬（shū）菜高湯，包括圓蔥（cōng）、芹菜、胡蘿卜和土豆

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.

在另一個大鍋裏加熱橄欖油，把洋蔥炒製（zhì）金黃色。加入南瓜丁，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.).

加入米飯，攪拌3分鍾，然後倒入少許（xǔ）高湯（tāng），小火慢燉。

加入少許高湯，繼續用文火煮製吸收。每次加入一點高湯，直到米（mǐ）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5：

Let the risotto rest for 2 minutes and serve hot.

讓意大利調味飯靜置2分鍾（zhōng），趁（chèn）熱食用。