Baked Chicken and Mushroom Risotto Recipe | Better Homes & Gardens Australia

Ingredients

• 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