Comfort food

The temperature has dropped and I'm in the mood for comfort food, Green Box style. This week, a creamy mushroom risotto fit the bill. Luckily, there was enough leftover risotto to use as a stuffing for my golden nugget pumpkins, roasted the next night while the weather was still cool. While the oven was on I took the opportunity to try out a variation of one of my favourite Greek dishes - roasted cherry tomatoes with feta and chillies. I added some green beans to round it out and it was delicious, although perhaps not entirely authentic....

Recipes
I'm terrible at using recipes and tend to just make things up, but here is a risotto recipe that looks like mine - http://www.bestrecipes.com.au/recipe/Mushroom-Risotto-L1121.html
To make Baked Tomates, Feta and Beans - place trimmed beans, halved cherry tomatoes and broken up feta in an oven-proof dish, with 2-3 large chillies and 2 cloves chopped garlic. Drizzle with olive oil and crack some pepper to taste. Bake at 180 degrees celsius for about 15 minutes. Serve as a side dish, or with some crusty sourdough to mop up the juices.
Καλή όρεξη!