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Mushroom Risotto | Paired with Little Beauty Limited Edition Pinot Noir


  • 1 large onion, peeled and halved
  • 2 springs fresh rosemary, finely chopped
  • 15g dried porcini mushrooms
  • 300g risotto rice
  • ½ glass white wine
  • 1 vege stock cube
  • 500g mixed mushrooms (chestnut, shitake, oyster), roughly torn up
  • 1 clove garlic, roughly chopped
  • A small bunch of fresh thyme, roughly chopped
  • A knob of butter
  • 40g grated parmesan cheese
  • ½ lemon
  • Salt & pepper for seasoning


  • A bunch of fresh spinach
  • 100g pine nuts, toasted
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • 3 sprigs fresh mint, roughly chopped
  • 5 sun-dried tomatoes, roughly chopped


Put onion and dried porcini into a food processor and pulse until finely chopped.  Heat a saucepan to medium.  Add a splash of olive oil, add the onion and mushrooms, sauté until onion is transparent.  Add the rice and half the rosemary to the saucepan, stirring for 1 minute.  Add the wine and crumble in the stock cube.  Stir until all wine is absorbed.  Season with salt and pepper then add a cup of boiling water.  Continuing stirring until all water is absorbed, adding more water and continuing to stir until risotto is cooked al dente.  Stir through parmesan cheese and half of the torn-up mushrooms. 

Meanwhile, heat a frying pan with olive oil to medium heat, sauté garlic briefly, add the remaining mushrooms.  Sprinkle in some thyme then add under heated grill in oven, allowing mushrooms to go crispy.  Remove and sprinkle over risotto, together with a good glug of olive oil & a squeeze of lemon, season with black pepper.  Serve with spinach salad.


In a large bowl, toss all salad ingredients together.

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