Baked Chicken and Mushroom Risotto Recipe | Better Homes & Gardens Australia
Chicken and mushroom are not the only fabulous flavours to be found in this risotto... everyone will love the fusion of vegie flavours and hint of cheese.
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Cooking tools:
- Oven
- Stove
- Baking dish
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kettle
- Wooden spoon
- Microplane
- Plate
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
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