Dinner tonight is a comforting (I need it) oven baked risotto. Not just comforting in taste but also comforting in that it requires minimal active time as most of the work is done in the oven. It is an old fab from my old treat-supermarket, Waitrose. See the recipe on their site here
Feel free to mix up the veggies and herbs. I like to serve it alongside a salad of arugula (rocket) or watercress dressed simply with lemon juice and olive oil to offset the richness of the cheese. I use goats cheese rather than sheep’s as its easier to get my boys to eat. Leftovers will be made into balls and baked for the boys’ lunch tomorrow.