Baked mushroom risotto recipe | Easy and healthy | HCF | HCF

Ingredients

• 2 tsp extra virgin olive oil
• 1 brown onion, finely chopped
• 2 carrots, chopped
• 2 garlic cloves, finely chopped
• 210g (1 cup) Doongara or other long-grain rice
• 200g button mushrooms, sliced
• 1 Massel salt reduced chicken style stock cube
• 560ml (2¼ 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