Heat the oil in a large skillet/fry pan (or pot) over medium high heat. Add the onion and garlic and cook for 3 minutes or until translucent.

Add the mince and turn the heat up to high. Cook the mince, breaking it up as you go.

When the mince is browned, add the remaining ingredients except the orzo. When the liquid comes to a simmer (it might bubble and spit slightly) add the orzo/risoni.

Give it a quick stir then turn the heat down to medium low.

Cook for 10 minutes, stirring frequently towards the end to ensure the orzo/risoni doesn't stick to the bottom of the pan. If your liquid is evaporating too quickly, just add a slosh of hot water (tap or boiling).

Remove the risoni from the heat. The risoni should be a teeny bit hard still and it should be very saucy when you take it off the stove. (Note 2)

Check for seasoning (salt), then give it a good stir.

Serve immediately, while it's piping hot and nice and saucy, garnished with freshly grated parmesan and parsley, if desired.