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Serve the chicken stew on top of the risoni and pea mixture.
Meanwhile cook the risoni, in the last 2 minutes add the peas.
Stir in the risoni, tomato and stock, season with salt and pepper and cook, stirring often until the risoni is al dente and most of the liquid is absorbed.
Add the zucchini and beans, and cook until the vegetables and risoni are tender.
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