How to make carrot and corn risotto

Nowadays, many people have lost interest in cooking. In addition to being too busy at work, another big reason is that the cooking process is too complicated. In fact, the method of carrot and corn risotto is very simple and requires not many steps. As long as you are not too stupid, you can learn it quickly.

1. Soak the mushrooms in water first

2. Cut the pork into small pieces or strips for later use

3. After soaking the mushrooms, cut them into small pieces, cut the carrots into small pieces, peel the corns and set them aside.

4. Heat the pan and add oil to fry the mushrooms until fragrant.

5. When the mushrooms have a little color, add the chopped carrots and corn kernels. Stir-fry for a few times and then add the pork and dried shrimp.

6. When it is almost done, add an appropriate amount of salt, then put the rice in and stir-fry for a few times before turning off the heat.

7. Pour it into the rice cooker, add appropriate amount of water, and cook for about 20 minutes.

8. After the rice is cooked, chop the garlic into minced garlic, heat the oil in the pan and fry the minced garlic until it has a little color (otherwise it will be bitter if it is overcooked).

9. Pour the fried garlic and oil into the cooked rice to make it more fragrant.

10. Mix the garlic and rice evenly and you can eat it.

I would like to remind everyone that you can add a little oyster sauce or chicken essence at the end of making the carrot and corn rice. The taste will be more delicious and the color combination will be particularly good. I believe it will definitely whet your appetite.