2 tsp extra virgin olive oil
1 brown onion, finely chopped
2 carrots, chopped
2 garlic cloves, finely chopped
210 g Doongara rice
200 g button mushrooms, sliced
1 salt-reduced chicken stock cube
2 ¼ cups boiling water
500 g chicken tenderloins, skinless, trimmed of fat, sinew removed
25 g baby rocket leaves
2 Tbsp finely grated Parmesan
freshly ground black pepper
grated fresh lemon zest
dill sprigs, to serve
- Preheat oven to 180 C (fan-forced). Heat 1 teaspoon of the oil in a medium stoveproof and ovenproof dish over medium heat. Add the onion, carrot and garlic. Cook, stirring often, for 6-7 minutes or the onion softens.
- Add the rice and mushrooms and cook, stirring, for 2 minutes. Add the combined stock cube and water. Cover and bring to a simmer. Transfer dish to the oven. Cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.
- Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the chicken and cook for 2 minutes each side, or until almost cooked. Diagonally slice the chicken and set aside.
- Remove the risotto from the oven. Place the chicken and rocket on top of the rice. Cover and set aside for 5 minutes. Toss the chicken and rocket through the rice with the Parmesan and pepper. Top with lemon zest and dill or parsley, if you like.