Cheese Risotto

Ingredients

Sweet Pumpkin 50g, Milk 180mg, Organic Baby Cheese 27g Non-glutinous Rice 60g, Fresh Shiitake Mushroom 15g, Sesame Oil 5g, Roasted Salt 1g

Instructions

1. 1

   Soak the rice 30 minutes ahead.

   
2. 2

   Steam the sweet pumpkin and pass through a sieve.

   
3. 3

   Blanch the fresh shiitake mushroom in hot water and julienne very thin.

   
4. 4

   Julienne half and season with sesame oil.

   
5. 5

   Stir-fry the shiitake mushroom first in a pan, then add the soaked rice and stir-fry, seasoning with roasted salt.

   
6. 6

   Continue stir-frying the rice while gradually adding milk, and add sweet pumpkin and cheese to finish.