One-Pot Italian Lamb & Risoni Stew
with Parmesan & Parsley
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
If you’re tossing up between having rice or pasta for dinner, may we offer you the perfect solution - risoni! Stir this risoni through lamb and veggies in a saucy stew and it’s a guarantee everyone at the table will have smiles on their faces.
Ingredients
1 packet
Soffritto Mix
250 g
Lamb Mince
1 tin
Tinned Cherry Tomatoes
1 sachet
Classic Roast Seasoning
1 packet
Parsley
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
1 tsp
brown sugar
20 g
butter
(Contains: Milk)
2 cup
boiling water
Nutrition
You will need
Cooking Steps
• Boil the kettle. Pick rosemary leaves. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add soffritto mix and cook until tender, 4-5 minutes. • Add garlic paste, rosemary and Aussie spice blend and cook until fragrant, 1 minute. • Add tinned cherry tomatoes and lightly crush with a spoon. Add beef-style stock powder and the boiling water (1 cup for 2 people / 2 cups for 4 people), then bring to the boil.
• Add risoni and cook, simmering until 'al dente', 7-8 minutes. • Remove from heat, then stir through the brown sugar and butter. Season to taste. TIP: Add a splash of water if the stew looks dry.
• Divide one-pot Italian lamb and risoni stew between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley leaves to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.
