• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thinly slice leek. • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. • Cook soffritto mix, stirring occasionally, until starting to soften, 3-4 minutes. • Add leek and beef mince and cook, breaking up mince with a spoon, until just browned, 3-4 minutes.

• To mince, add garlic paste, tomato paste and tomato & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add arborio rice and stir to coat. Add the boiling water (2 cups for 2 people / 4 cups for 4people) and chicken stock pot. • Bring to the boil, then remove from heat.

• Cover tightly with a lid (or foil) and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • Remove risotto from oven and stir through the butter and baby spinach leaves. Season to taste. TIP: If the rice is dry, add a splash of water and stir through.

• Divide herby Italian beef and leek risotto between bowls. • Top with Parmesan cheese. Tear over parsley to serve. Enjoy!