CORNED BEEF RISOTTO

Ingredients
1 small green pepper                                           1 onion
1 tbsp. oil or butter                                             2 oz. mushrooms
4 os. grain rice                                                    1/2 pint stock or water with chicken bread
1-12 oz. can corned beef                                    3 oz. cheese, finely grated
  chopped parsley, for garnishing
Chop pepper and then fry with chopped onions and mushrooms in butter or oil.
Add rice and stock and cook until rice is tender.
Toast one side of the bread slices.
Place a slice of corned beef on the un-cooked side and put under the grill for a few minutes to warm the beef.
Stir most cheese into rice mixture; place on corned beef.
Sprinkle with rest of cheese and brown under grill.
Top with chopped parsley.