with tinned haricot beans for the beans.  Several flaws in the recipe; the method was to cook everything separately, when risotto should be more or less all in one, so I ignored the method, and followed the usual method. The other flaw was that it was to use brown rice.  Brown rice is okay, but for a really good risotto you need short grain rice; I don’t know if you can get brown short grain rice, never thought to look.  Otherwise, it was quite tasty and satisfying, and the haricot beans, which I don’t normally eat,  were vaguely edible.