It's always around this time that I get so excited about slow-cooked things. Popping the oven on, which helps heat the house, putting in a big dish of something savoury and delicious, and filling the place with gorgeous smells.
Now I'm a huge advocate for cooking risotto the proper way - lots of stirring and stuff, but now and then I'm partial to baking it and letting it do its own thing while I do mine. I'm consciously trying to do less and just 'be' these days... time with real little ones goes so fast, and I want to be present and really enjoy it. Well, present for the good stuff, I definitely go elsewhere in my head when it's time to fold the washing or mop the floor! UGH.
As with any risotto dish (and any recipe of mine, let's face it!) you can use any veg you currently have laying about. This is excellent for using up bits and pieces before market day, or you can specifically choose something beautiful for the sole purpose of the dish. This was definitely the former for me, as I'm trying very hard to cut back on waste, and sad veggies at the bottom of the crisper was/is my number-one issue. I'm gettin' em before they go bad!