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Vegetable Risotto

2 lg leaves chard
1 thick slice ham -- diced
1/2 onion -- minced
1 celery rib -- diced
1 carrot -- diced
1/4 cup butter
1 3/4 cup rice
salt and pepper
3/4 cup peas

Cut green leaf part of chard into thin strips and then dice the white part. Heat butter in lg frying pan and fry onion, carrot, celery and green and white parts of chard for 2 mins. Add rice, peas, and ham to pan, stir well and cook until rice is transparent. Transfer to ovenproof dish and pour water over enough to equal 1 1/2 times the volume of the rice. Season with salt and pepper. Stir well Cover and bake 400, 18-20 mins.

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