Japanese curry risotto: Ingredients: 2 pieces of curry, 2 bowls of rice, 2 small pieces of broccoli, half of carrot, half of potato 1 piece, half of onion, chicken breast 1 piece, a little salt and black pepper. Steps: 1, Dice chicken breast, add a little salt and appropriate amount of black pepper and marinate evenly 10 minute, cut broccoli, carrots and onions into small pieces, cut potatoes into small pieces and wash off starch, and cook 2 bowls of rice in a rice cooker. 2. Stir-fry the onion in hot oil until it is slightly burnt, add carrot soil and stir-fry until it is 7 minutes cooked, then add broccoli and stir-fry. 3. Add appropriate amount of water and 2 pieces of curry to boil, add marinated chicken breast and rice, stir-fry and cook until the soup is thick.

Green pepper and potato risotto: Ingredients: potato, green pepper, onion garlic and millet spicy. Steps: 1, first mix a sauce, add half a bowl of water+soy sauce+oil-consuming soy sauce+starch to the bowl for later use. 2. Cut the potatoes into small pieces, clean and control the moisture, add oil to the pot, add the potato pieces and stir-fry until golden, and add onion and garlic to stir-fry until fragrant. 3. Add the prepared sauce and green pepper pieces, and cook until the soup is thick and the rice steamed in advance can be mixed well.

Tomato, ham and sausage risotto: Ingredients: rice, tomato, ham and sausage. Steps: 1, heat the wok with oil, stir the tomato pieces evenly, put 2 tablespoons of soy sauce, a little salt in soy sauce, and stir the oyster sauce 1 spoon for a while. 2, add ham slices, appropriate amount of water to boil, add rice and stir fry evenly, then add chopped green onion and stir fry evenly.

Mushroom sausage risotto: ingredients: mushrooms, sausages, leftover rice and chopped green onion. Steps: 1, sauce: 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of vinegar, a little soy sauce, half a teaspoon of fine sugar, 1 teaspoon of starch, and half a bowl of water. 2. Slice the mushrooms and sausages, heat the oil in the pot, add the sausages and fry until the color is high, and add the onion and garlic. 3. Pour in mushrooms and sausages and stir fry. Pour in sauce and boil. Add leftover rice and mix well until thick.

Tomato, green pepper and egg risotto: Ingredients: cooked rice, tomato, green pepper, eggs, onion and garlic. Steps: 1, peel the tomato and cut it into small pieces, cut the green pepper into small pieces and break the eggs into egg liquid, and cut the chopped green onion and garlic. 2. Take the hot oil out of the pan, pour in the egg liquid, stir fry and solidify, leave the bottom oil in the original pan, stir fry shallots, add tomatoes and stir fry until soft, pour half a bowl of water, add 1 spoon tomato sauce, 1 spoon soy sauce, 1 spoon oyster sauce, a little salt, add green peppers and eggs, stir fry well, put rice in and stir fry well.

Tomato beef risotto: Ingredients: tomato, beef 300g rice bowl, onion. Steps: 1, sauce mixing: two spoonfuls of soy sauce+one spoonful of oyster sauce+one spoonful of soy sauce+one spoonful of tomato sauce+one spoonful of sugar+one spoonful of starch and half a bowl of water, stir well. 2, the fat cow is boiled in cold water and fished out for use. Stir-fry diced onion in hot pan with cold oil, pour in tomato and stir-fry the juice. 3. Pour in the prepared sauce, add the fat beef, pour in the rice, and cook over low heat until the soup is thick.

Mushroom and chicken risotto: ingredients: big chicken leg, half onion, onion ginger and mushrooms. Steps: 1, boneless chicken leg, cut into small pieces, and release onion and ginger+1 spoon of cooking wine+1 spoon of soy sauce+a little black pepper pickling 10 minute. 2. Adjust the sauce: 1 spoon of soy sauce+1 spoon of soy sauce+1 spoon of oyster sauce+half a spoon of sugar+1 spoon of starch, a little salt, and a proper amount of black pepper and half a bowl of water and mix well. 3. Heat the hot oil in the pot, add the diced chicken and stir-fry until it becomes discolored. Add the diced onion and mushrooms and stir-fry until soft. Pour in the diced chicken, pour in the prepared sauce and boil it. Pour in the rice and simmer until the soup is thick.

Tomato and potato risotto: Ingredients: potato, tomato, carrot, rice 1 bowl. Steps: 1, tomatoes, potatoes and carrots are cut into pieces for later use. 2, adjust the sauce: two spoons of soy sauce+one spoonful of soy sauce+one spoonful of oyster sauce+one spoonful of tomato sauce+half a spoonful of sugar+one spoonful of salt+one spoonful of starch and half a bowl of water. 3. Heat the hot oil in the pan, add potatoes and fry until golden, carrots and carrots are discolored, leave oil in the pan, add tomatoes and fry the juice, add carrots and potatoes, pour the sauce and rice and cook until the soup is thick.