Mark Bittman's recipe and column, and of course, you can get the video through itunes.
It's a really good idea - particularly for someone who *can't* make risotto, however it is not the most attractive meal I have put on a plate, so ugly that I didn't take a photo of it, sorry!
Anyway, it's pretty easy to make, and definitely tasty. Basically cook the pasta as though you are cooking risotto (keep adding stock bit by bit, rather than adding all the liquid at once).
To combat the greyness of the recipe, I added about half a cup of diced fresh tomato and a lot of chopped parsley - I personally prefer flat leaf to curly.