Air Fryer Risotto (Easy, Creamy & No-Stir)
Description
This easy Air Fryer Risotto is creamy, savory, and made with almost no stirring. Tender arborio rice, mushrooms, garlic, and a buttery base make a restaurant-style side or cozy meatless main — all hands-off in your air fryer.
Ingredients
- 3 cups arborio rice, risotto rice
- 6 cups chicken broth, or vegetable broth
- 20 mushrooms, quartered
- 2 small onions, finely chopped
- 4 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons olive oil
Instructions
- Finely dice the onion and mince the garlic. Preheat the air fryer to 400°F for 3–5 minutes with a baking pan inside.
- Add the olive oil to the hot pan, then add the onion and garlic. Stir to coat, close the air fryer, and cook for 3 minutes.
- Open and stir, add the butter, and let it melt fully.
- Add the quartered mushrooms, stir to coat in the butter and aromatics, then close and cook for 5 minutes.
- Stir in the arborio rice and cook about 1 minute until well coated.
- Pour in one-third of the warm broth, close, and cook for 5 minutes.
- Add the remaining broth, lower the temperature to 350°F, and cook for 15–20 minutes, stirring once halfway through.
- Rest 5 minutes with the basket closed. Fluff, garnish with parsley, and serve.
Equipment
- Baking Pan
Notes
- Use arborio rice — its high starch content is what makes risotto creamy.
- Warm the broth first so the rice absorbs liquid evenly.
- Stir only once, halfway through, to prevent sticking without the constant attention.
- Customize after cooking: fold in Parmesan, peas, or cooked chicken or shrimp.
- Storage: refrigerate up to 3–4 days; freeze up to 2 months; reheat with a splash of broth.
Nutrition
Serving: 1ServingCalories: 412kcalCarbohydrates: 64gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 19mgSodium: 704mgPotassium: 287mgFiber: 3gSugar: 3gVitamin A: 263IUVitamin C: 4mgCalcium: 21mgIron: 4mg