Risotto

• 6 oz (168 grm). long grain rice
• 1/2 lb (.2 kg). beef, cut into bite-sized pieces
• 1 beef stock cube
• 1-1/2 tsp (7 ml) salt
• 1 oz (28 grm). lard
• 1 stick celery
• 1 onion
• 1 yellow pepper

1. Boil the rice.
2. While waiting wash, dry and cut all the vegetables.
3. Melt the lard in a wok and fry the onion.
4. Add all the vegetables and salt to the wok.
5. Boil some water and crumble in the stock cube.
6. Cook beef in a little oil or lard.
7. When the vegetables and rice are done pour into a bowl.
8. Mix in the stock and meat and stir.
9. Put in a plate or bowl and re-heat if needed.

long grain rice, beef, beef, salt, lard, celery, onion, yellow pepper

Taken from online-cookbook.com/goto/cook/rpage/001542 (may not work)