Risotto is my new favourite food. It can be light and fresh like my crab & courgette risotto or creamy, cheesy and comforting like this dish. Whilst it's best eaten straight away, I actually don't mind it reheated for lunch at work the next day - it's stickier but still satisfying when the wind is lashing at the windows and there are still hours of proposals to write.
Risotto can be time-consuming. Although I enjoy the time spent over the saucepan, methodically stirring and seasoning, I know that not everyone has the time or inclination for such things. This recipe is for busy people who still want to sit down to a heart-warming bowl of risotto at the end of the day. There's a little bit of effort required at the beginning - chopping, frying and the like - but then you bung it in the oven and leave it to its own devices whilst you get on with life. You can't say fairer than that, risotto-wise.