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

將冷水和一小撮鹽放入鍋中（zhōng），準備蔬菜高湯（tāng），包括圓蔥、芹菜、胡蘿卜（bo）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（lǐ）加熱橄欖油，把洋（yáng）蔥炒製金（jīn）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（jiǎo）拌3分鍾，然後倒入少許高湯，小（xiǎo）火慢燉。

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

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（gàn）酪拌入意（yì）大利（lì）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（wèi）飯靜置2分鍾，趁熱食用。