Eight delicious ways to make risotto!

Japanese Curry Risotto: Ingredients: 2 pieces of curry, 2 bowls of rice, 2 small pieces of broccoli, half a carrot, 1 potato, half a small onion, 1 piece of chicken breast, a little salt, and black pepper.

Steps: 1. Cut the chicken breast into small cubes, add a little salt and appropriate amount of black pepper, mix well and marinate for 10 minutes. Cut the broccoli, carrots and onions into small pieces, cut the potatoes into small pieces and wash off the starch. Cook 2 bowls of rice in a rice cooker.

2. Heat oil in a pan and sauté onions until fragrant, add carrots and stir-fry until cooked for 7 minutes, then add broccoli and stir-fry.

3. Add appropriate amount of water and 2 curry cubes to boil, add marinated chicken breast and rice and stir-fry until the soup thickens.

Green pepper and potato risotto: Ingredients: potatoes, green peppers, green onions, garlic, and spicy millet.

Steps: 1. First make a sauce, add half a bowl of water + light soy sauce + oil-consuming dark soy sauce + starch to the bowl and set aside.

2. Cut the potatoes into small pieces, clean them and drain them. Add oil to the pot, add the potato pieces and stir-fry until golden brown. Add the onion, garlic and millet and stir-fry until fragrant.

3. Add the prepared sauce and green pepper cubes, cook until the soup is thick and mix well with the pre-steamed rice.

Tomato and ham sausage risotto: Ingredients: rice, tomatoes, ham sausage.

Steps: 1. Heat oil in a wok, add tomato pieces and stir-fry evenly. Add 2 tablespoons of light soy sauce, half a teaspoon of dark soy sauce, a pinch of salt, and 1 tablespoon of oyster sauce and stir-fry for a while.

2. Add ham slices, boil appropriate amount of water, add rice and stir-fry evenly, then add chopped green onions and stir-fry evenly.

Mushroom and sausage risotto: Ingredients: mushrooms, sausage, leftover rice, chopped green onion.

Preparation steps: 1. Sauce: 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of vinegar, a little dark soy sauce, half a spoon of fine sugar, 1 spoon of starch, half a bowl of water and mix well.

2. Slice mushrooms and sausages, heat oil in a pan, add sausages and fry until colored, then add onions and garlic and stir-fry until fragrant.

3. Add the mushrooms and sausage and stir-fry, add the sauce and bring to a boil, add the remaining rice and mix well until thickened.

Tomato, green pepper, and egg risotto: Ingredients: cooked rice, tomatoes, green peppers, eggs, onions and garlic.

Steps: 1. Peel the tomatoes and cut them into small pieces, cut the green pepper into small pieces, beat the eggs into egg liquid, and mince the green onions and garlic.

2. Heat oil in a pan, pour in the egg liquid and stir-fry until solidified. Leave the oil in the original pan, sauté the onions, add tomatoes and stir-fry until soft. Pour in half a bowl of water, add 1 spoon of tomato sauce, 1 spoon of light soy sauce and 1 spoon of oyster sauce.

, a little salt, add green pepper and eggs and stir well, put the rice in and stir well.

Tomato and beef risotto: Ingredients: tomatoes, 300g of beef, a bowl of rice, onions.

Steps: 1. Adjust the sauce: two spoons of light soy sauce + one spoon of oyster sauce + one spoon of dark soy sauce + one spoon of tomato paste + one spoon of white sugar + one spoon of starch. Mix half a bowl of water evenly.

2. Blanch the fat beef in cold water and take it out for later use.

Heat the pan with cold oil and sauté the diced onions until fragrant, add the tomatoes and sauté the juice.

3. Pour in the prepared sauce, add the beef, add rice, and cook over medium-low heat until the soup thickens.

Mushroom and chicken risotto: Ingredients: large chicken drumstick, half onion, green onion, ginger, and mushroom.

Steps: 1. Remove the bones from the chicken legs and cut into small pieces. Add onion and ginger + 1 spoon of cooking wine + 1 spoon of light soy sauce + a little black pepper and marinate for 10 minutes.

2. Adjust the sauce: 1 spoon light soy sauce + 1 spoon dark soy sauce + 1 spoon oyster sauce + half spoon sugar + 1 spoon starch, a little salt, appropriate amount of black pepper, half a bowl of water and stir well.

3. Heat oil in a pot, add diced chicken and stir-fry until it changes color. Add onions and mushrooms and stir-fry until soft. Add in diced chicken, pour in the prepared sauce and bring to a boil. Pour in rice and simmer over medium-low heat until soup becomes soupy.

The juice is thick enough.

Tomato and potato risotto: Ingredients: 1 bowl of potatoes, tomatoes, carrots, and rice.

Preparation steps: 1. Cut tomatoes, potatoes and carrots into cubes and set aside.

2. Adjust the sauce: two spoons of light soy sauce + one spoon of dark soy sauce + one spoon of oyster sauce and one spoon of tomato paste + half a spoon of sugar + a pinch of salt + one spoon of starch and half a bowl of water and mix well.

3. Heat oil in a pot, add potatoes and fry until golden brown, fry carrots until they change color, leave oil in the pot, add tomatoes and stir-fry until the juice is drawn, add carrots and potatoes, pour in sauce and rice and cook until the soup thickens.