Risotto is creamy simply by its cooking process, as you probably already know. You could easily make this dish vegetarian (even vegan) by using veggie stock instead of chicken stock, almonds instead of bacon and nix the parmesan if vegan. I tried this with marcona almonds, and it was just as good, if not better, than it was with the bacon. Almonds will also lighten it up a bit--bacon is a good alternative for fall or winter when you want something soul-warming. Easy-peasy (pun intended).

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