• Boil the kettle. 
• Pick rosemary leaves (see ingredients). 
• 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.  

Little cooks: Help with running your fingers down the rosemary stalk to remove 
the leaves easily.

• 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 simmer 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 stew 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 and tear over parsley to  
serve. Enjoy! 

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