Air Fryer Chicken Risotto Recipe

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  • Air Fryer Chicken Risotto Recipe

Air Fryer Chicken Risotto Recipe

Air Fryer Chicken Risotto Recipe is a weekly staple in my house because it is so easy to make and the kids just devour it. However, cooking risotto on the stove does take a fair bit of time. And sure – cooking risotto still takes a bit of time to cook in the Air Fryer – but at least there is only one dish to wash up at the end of the night!

We love our Air Fryer (in fact I have two Air Fryers) – and I use it every single day.  If you don’t own an Air Fryer yet and want to see what all the fuss is about – check out our article on the Top 12 Best Air Fryers to Buy Online in 2021

We love cooking with Chicken Thighs as opposed to Chicken Breasts – sure Chicken Thighs contain a bit more fat, but they are far tastier than breast and they don’t dry out in the cooking process like Chicken Breasts tend to do.

This Air Fryer Chicken Risotto Recipe has never been easier or tastier. It only takes 15 minutes to cook a delicious and healthy risotto for your family.

Here’s how it’s done:

Air Fryer Chicken Risotto Recipe | Stay at Home Mum

Air Fryer Chicken Risotto Recipe

serves
5
time needed
prep cook
ingredients
9
difficulty
Easy
rating (click to rate)
2.7 based on 2424 ratings, click to rate

Ingredients

  • 300 grams Chicken Thighs diced
  • 1 1/3 cup Aborio Rice
  • 4 cups Chicken Stock
  • 1 Brown Onion, Diced Finely
  • 200 grams Beans, Topped And Tailed
  • 200 grams Mushrooms, Sliced Finely
  • 1/2 cup Parmesan Cheese finely grated
  • 1 tbsp Parsley
  • 1 tbsp Olive Oil


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Method

How to Make Air Fryer Chicken Risotto

  1. Cut the chicken thighs into bite-sized pieces.
  2. Heat the oil in the Air Fryer (just pop in the oil and heat for two to three minutes).
  3. Once the oil is heated, add the onions and mushrooms and cook for two minutes.
  4. Add the diced chicken thighs and continue to cook for another 3 minutes.
  5. Add the Arborio rice, beans and half the stock. Continue to cook for a further 5 minutes.
  6. Add remaining stock and continue to cook for a further 5 minutes.
  7. Add parmesan cheese (leave 1-2 tablespoons to sprinkle on top to serve). Allow paddle to stir for 1-2 minutes.
  8. Serve and garnish with parmesan cheese and parsley.

Notes

Recipe Hints and Tips:

  • Chicken Risotto is not suitable for freezing, keep refrigerated in an airtight container for one day.
  • Add some lemon zest for a summery flavour.
  • Substitute the mushrooms for grated zucchini.
  • If you don't have chicken you can always add a drained 325gm tin of tuna. Removing step 4 altogether for a faster healthy dinner.

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