Sweet Little Finds

Hi there,

It's almost pay day, T minus 20 hours-ish and I am ready to shop! I figured that a little browser window shopping would well and truly get me in the mood... :) Click on the captions for links to each item.

This is an adorable comic zine called 'Nine Lives' which tells the story of a cat counting down his lives, eek!

Nine Lives Comic Zine

Look at this gorgeous vegan soap! It looks good enough to eat :) 

Lilac Rose Vegan Soap

Two little love birds... I think a 'H' and 'T' would look perfect there. Awwww :)

Personalised Lovely Birds Bracelet or Anklet

I don't have an iPhone 5 yet but if I did I would totally snap up this aztec print case. Lush!

Aztec Wooden Print iPhone Case

Hannah xo

Recipe Box: Mushroom Risotto

Yesterday I made my first ever risotto. Yum! I'm looking forward to making many more ;)

This recipe makes a huge amount of risotto and rice should not be reheated so if you're cooking for two then I would definitely halve all of the below ingredients.

Ingredients

• 315g Aburrio rice.
• 950ml chicken or vegetable stock.
• 4 tbsp butter.
• 2 shallots, chopped. 
• 120g white wine. 
• 150g frozen peas.
• 150g broccoli, chopped.
• 250g shitake mushrooms, chopped.
• 43g almonds, chopped.

To the kitchen!

• Rinse the rice in a bowl and drain and rinse several times to get rid of all the rice dust. Set aside.
• Bring the stock to a boil and then reduce heat to simmer. 
• Melt the butter on a high heat in a deep frying pan and then add the shallots, cooking for four or five minutes or until the onion is soft. 
• Stir the drained rice into the butter until it's all nicely coated and cook for two minutes. 
• Pour in the white wine and cook on high for about three minutes or until all of the alcohol has burnt off. 
• Stir in the stock little by little and then add the peas, broccoli and mushrooms and continue to cook on a medium heat. 
• Meanwhile, lightly toast the almonds until nicely browned. 
• Once the rice is tender, serve up and sprinkle the almonds over the risotto. 
• Enjoy! :)

Hannah xo