• Boil the kettle. 
• Pick rosemary leaves. 
• Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. 

• Add soffritto mix and cook until tender, 4-5 minutes.
• Add garlic, rosemary and classic roast seasoning and cook until fragrant, 1 minute.
• Add tinned cherry tomatoes and lightly crush with a spoon. Add chicken-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people), then bring to the boil. 

• Add risoni and cook, simmering, until ‘al dente’, 7-10 minutes.
• Remove from heat, then stir through the brown sugar and butter. Season to 
taste with salt and pepper.

TIP: Add a splash of water if the soup looks dry.
TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.

• Divide one-pot Italian beef and risoni stew between bowls.
• Sprinkle with grated Parmesan cheese to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling the cheese on top.