After the aforementioned trying day yesterday, we fancied something simple and easy for supper.

A rummage in the freezer brought forth a promising tub of mush, and so we had pumpkin and apple risotto. We make a lot of what I call risotto, but what purists would insist should be called an oven-baked rice dish, but for this one I do it properly, and stand over the stove, stirring (how alliterative).

Somehow, the ingredient list of pumpkin, apple, onion, garlic and parmesan doesn’t sound that promising, but trust me – it’s gorgeous, and a real comfort food, due to the lovely creamy texture.

The recipe doesn’t mention parsley, but I have a big bunch of flat leaf parsley, so bunged some in at the end.