How To Make Chicken Risotto in The Air Fryer

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.

Sure, risotto still takes a little while in the Air Fryer, but at least there’s only one dish to wash up at the end of the night—which is always a win in my book!

We love our Air Fryer (in fact, I have two!) and I use one every single day.

My go-to is a Kogan Air Fryer, but I’ve also recently fallen in love with the Tefal Easy Fry Grill and Steam XXL 3-in-1 Air Fryer (FW2018) — it’s a game-changer with its steam function, especially for rice-based dishes like risotto or for keeping proteins juicy!

If you don’t own an Air Fryer yet and want to see what the fuss is all about, check out those options above and find what works for your kitchen and lifestyle.

We also love cooking with Chicken Thighs over Chicken Breasts—yes, they’ve got a bit more fat, but they’re packed with flavour and stay lovely and moist through the cooking process (unlike their leaner, fussier cousin).

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.

Air Fryer Chicken Risotto Recipe

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: Air Fryer, Chicken Recipes, Fast Food (30 minutes or less), Lunches u0026amp; Snacks, Pasta u0026amp; Rice, Recipes, Under Difficulty: Easy

Servings

Adjust servings

+

–

5

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

380

kcal

Total time

25

minutes

Creamy, comforting chicken risotto—rich in flavor and easy to make.

Cook Mode

Keep the screen of your device on

Ingredients

• 300 gram Chicken thighs-diced

• 1 1/3 cups Aborio rice

• 4 cups Chicken stock

• 1 Brown Onion, diced finely

• 200 grams Beans, topped and tailed

• 200 grams Mushrooms, sliced finely

• 1/2 cups Parmesan cheese-finely grated

• 1 tbsp Parsley

• 1 tbsp Olive Oil

Directions

• 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.

Notes

• 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.

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 find 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.

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