Zesty Risoni with Tomato and Zucchini

1In a large pot, heat olive oil (2 tablespoons) over medium heat.

2Add diced onion (1) and cook until translucent, about 5 minutes.

3Stir in diced zucchini (1) and cook for another 3 minutes until slightly softened.

4Add the Risoni (1 cup) to the pot and toast for 2 minutes, stirring occasionally.

5Pour in the canned tomatoes, tomato paste (2 tablespoons), sugar (1 teaspoon), and chicken stock (2 cups). Stir well to combine all ingredients.

6Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the Risoni (1 cup) is cooked through and the sauce has thickened, stirring occasionally.

7Season with salt and pepper to taste, if desired.

8Serve the zesty Risoni (1 cup) with tomato and zucchini (1) hot, garnished with fresh herbs if desired.