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.
Cut the chicken thighs into bite-sized pieces.
Heat the Air Fryer to 200c. Add in the oil and heat for two to three minutes.
Once the oil is heated, add the onions and mushrooms and cook for two minutes.
Add the diced chicken thighs and continue to cook for another 3 minutes.
Add the Arborio rice, beans and half the stock. Continue to cook for a further 5 minutes.
Add remaining stock and continue to cook for a further 5 minutes.
Add parmesan cheese (leave 1-2 tablespoons to sprinkle on top to serve). Allow paddle to stir for 1-2 minutes.
Serve and garnish with parmesan cheese and parsley.
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.
We love cooking with Chicken Thighs as opposed to Chicken Breasts. 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.