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.