One-Pot Italian Beef & Risoni Stew
with Parmesan
If you’re tossing up between having rice or pasta for dinner, may we offer you the perfect solution - risoni! Stir this risoni through beef and veggies in a saucy stew and it’s a guarantee everyone at the table will have smiles on their faces.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Soffritto Mix
250 g
Beef Mince
1 tin
Tinned Cherry Tomatoes
1 sachet
Classic Roast Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
2 cup
boiling water
1 tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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.
