Zesty Tomato Risoni with Chicken and Zucchini

1In a large pot, heat some oil over medium heat and sauté the chopped onion (1) until translucent.

2Add the diced zucchini (1) to the pot and cook until slightly softened, about 5 minutes.

3Pour in the canned diced tomatoes (1 can) and tomato paste (2 tablespoons), stirring well to combine with the vegetables.

4Add the risoni (300 g) to the pot and mix it with the vegetables and tomato mixture.

5Pour in the chicken stock (4 cups) and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the risoni (300 g) is cooked and the sauce has thickened.

6Sprinkle sugar (1 tablespoon) into the pot and stir to incorporate, adjusting the seasoning to taste if needed.

7Once the risoni (300 g) is cooked and the sauce has thickened to your desired consistency, remove the pot from the heat.

8Serve the zesty tomato risoni (300 g) hot, garnished with fresh herbs or grated cheese if desired.