We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, we add 35g salt and MISKO Risoni Medium. We stir with a ladle and let the pasta boil for as long as indicated on the package.
We strain the risoni and sprinkle with 2 tbsp. olive oil. We stir gently and leave the pasta aside.
We sprinkle salt and pepper over the chicken chunks. We heat the olive oil in a saucepan and sauté the chicken for 3-4 minutes until it turns golden brown on all sides.
We add the onions and the fresh onions, the tomatoes, the pepper, the carrot, salt, freshly ground pepper, sugar and a little water (about 100ml).
We let it come to a boil and lower the heat. We cook the chicken for 30-35 minutes until the sauce thickens.
We spread out the risoni in an oiled pan and add the chicken and the sauce.
On top, we spread the grated cheese.
We bake in a preheated oven at 170°C for about 10-15 minutes for the cheese to create a crust.
We serve with freshly ground pepper.