First of all, pumpkin meat foam risotto:

1. Chop broccoli/carrot/pumpkin/chicken, marinate chicken breast with starch supplementary oil, put oil in the pan, stir-fry the meat foam, add carrot, add pumpkin and water, stew the pumpkin, blanch the broccoli and carrot, and chop;

2. Steam the rice in advance, add the rice and cook until the soup is thick. Finally, add broccoli and stir well.

Second, tomato, potato and beef risotto:

1. Chop tomatoes/potatoes/beef, onion, ginger, garlic and beef in blanching water, chop potatoes and tomatoes, add tomatoes and stir-fry to get juice, and add potatoes and stir-fry to pieces;

2. Cook the rice in advance, put the oil in the pot, stir-fry the onion, add the beef and stir-fry until it changes color, add a proper amount of water to boil until soft and rotten, add the remaining tomatoes and cook until sticky, and finally add the rice and stir-fry evenly.

Three, mushroom chicken risotto:

1. Mushroom chicken/onion/chives, diced chicken+starch, blanched mushrooms and diced;

2. Cook the rice in advance, put the oil in the pot, stir-fry the onion, stir-fry the chicken to change color, stir-fry the mushrooms, add water and simmer for a while, and finally add the rice and stir it evenly.

Four-or three-color mixed risotto:

1. Chop mushrooms/eggs/carrots, carrots and mushrooms in water, cook rice in advance, put oil in the pan, stir-fry the eggs, take them out, add carrots and mushrooms, add appropriate amount of water to stew for a while, then add eggs and rice, stir-fry evenly, which is too fragrant.

Five, avocado slippery egg risotto:

Avocado/mushrooms/eggs/carrots. Stir-fry the eggs and take them out. Cook the rice well in advance. Stir-fried carrots and mushrooms. Add avocado and grind it into a paste. Put it in a pot and add some water to boil for a while. Add rice and eggs and cook 1 min to collect juice.