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Gammon and pineapple risotto

Serves 4 Takes 20 mins to cook Takes  20 mins to prepare 2 5 a day portions


1 tablespoon of oil

1 large onion, chopped

1 chicken stock cube

1 red pepper

100g frozen peas

4 mushrooms, sliced

1 gammon steak, cut into small chunks

1 small can of pineapple chunks, keep the juice

1 pint water


Heat the oil and fry the onions for 4 minutes

Add the gammon and fry for a further 3 minutes

Now add the rice, stock cube, water and pineapple juice

Cover the pan with a lid and simmer gently for 10 minutes

Add the peas, peppers, mushrooms and pineapple cubes and simmer for a further 10 minutes

Add some more water if you think its too dry

Taste and season with herbs and pepper

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