2 tsp extra virgin olive oil
1 brown onion, finely chopped
2 carrots, chopped
2 garlic cloves, finely chopped
210g (1 cup) Doongara rice
200g button mushrooms, sliced
1 Massel Salt Reduced Chicken Style Stock Cub
560 ml (2 1/4 cups) boiling water
500g skinless chicken tenderloins, trimmed of fat, sinew removed
25g (1 cup) baby rocket leaves
2 Tbsp finely grated parmesan
Freshly ground black pepper
Grated lemon zest, to serve
Dill or parsley Sprigs (optional), to serve
Preheat oven to 180°C (fan-forced). Heat 1 teaspoon of the oil in a medium stoveproof and ovenproof dish over medium. Add the onion, carrots and garlic. Cook, stirring often, for 6-7 minutes or until the onion softens.
Add rice and mushroom and cook, stirring, for 2 minutes. Add combined stock cube and water. Cover and bring to a simmer. Transfer dish to oven. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed.
Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high. Add chicken and cook for 2 minutes each side, or until just cooked. Diagonally slice the chicken and set aside.
Remove risotto from the oven. Place chicken and rocket on top of the rice. Cover and set aside for 5 minutes. Toss chicken and rocket through the rice with the parmesan. Season with pepper. Serve topped with lemon zest and dill or parsley, if you like.