This moist risotto makes a satisfying, balanced meal, especially when served with cooked fresh seasonal vegetables or a mixed green salad. Add some chopped fresh herbs and vegan Parmesan shavings as a garnish, if you like.
175g/6oz non-meat bacon diced
175g/6oz non-meat chicken diced
350g/12oz/1 ¾ cups risotto rice
1.5 litres/2 ½ pints/6 ¼ cups simmering vegetables herbs stock
225g/8oz/2 cups frozen baby broad (fava) beans
1.Place the bacon and chicken in a non-stick or heavy pan and cook gently, stirring occasionally, for about 5 minutes, until the browned.
2.Add the risotto rice to the pan and cook for 1 minutes, stirring constantly. Add a ladleful of the simmering stock and cook, stirring constantly, until the liquid has been absorbed.
3.Continue adding the simmering stock, a ladleful at a time, until the rice is tender, and almost all the liquid has been absorbed. This will take 30-35 minutes.
4.Meanwhile, cook the broad beans in a pan of lightly salted, boiling water for about 3 minutes until tender. Drain well and stir into the risotto. Season to taste. Spoon into a bowl