Air Fryer Chicken Risotto Recipe

Air Fryer Chicken Risotto Recipe


Servings 5
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

2.9 based on 30 ratings.


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

Nutrition Information

Qty per
375g serve
Qty per
Energy 1895cal 506cal
Protein 14.8g 3.9g
Fat (total) 18.5g 5g
 - saturated 5.4g 1.5g
Carbohydrate 88g 24g
 - sugars 44g 12g
Dietary Fibre 1.67g 0.45g
Sodium 809mg 216mg

Nutritional information does not include the following ingredients: Beans, topped and tailed, Mushrooms, sliced finely

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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:


  1. Cut the chicken thighs into bite-sized pieces.

  2. Heat the Air Fryer to 200c. Add 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.

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.

Air Fryer Chicken Risotto Recipe | Stay at Home Mum

Air Fryer Chicken Risotto Recipe

About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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