Risotto in the Air Fryer
Risotto normally ties you to the hob for 25 minutes of stirring. Risotto in air fryer baskets works differently – the rice bakes in hot stock in a covered dish and you only stir it twice. The result is a creamy, tender risotto with mushrooms and parmesan for three people, with no pan to watch and no ladle to refill.
- Temperature
- 180°C
- Total time
- 55min
- Prep
- 15min
- Servings
- 3
- Per serving
- 465kcal
Why the air fryer works for risotto
Cooking risotto in air fryer baskets turns a hands-on dish into a mostly hands-off one. The hot air surrounds a covered dish and keeps the stock at a steady simmer, so the rice swells evenly without sticking. Two stirs during cooking and a final stir with the parmesan are enough to bring out the starch and give the creamy texture risotto is known for.
An air fryer risotto recipe works best in a deep, heatproof dish, a little bigger than the rice and stock need. The method does not give you quite the same silky texture as the traditional hob method, but it is a great deal easier, and the pan is only needed for the first five minutes. It is a good option when you are cooking other things and cannot stand at the hob.
How to make risotto in the air fryer
Tap a time to start a timer.
- Soften the base Melt the butter with the oil in a frying pan and cook the onion for until soft. Add the mushrooms and garlic and cook for , until the liquid has gone and they are lightly golden.
- Toast the rice Stir in the rice and cook for so each grain is coated. Pour in the wine and let it bubble away for .
- Fill the dish Tip everything into a heatproof dish about 18 cm across and 8 cm deep. Pour over the hot stock, season, and cover the dish tightly with foil. It must be a deep dish – the stock needs room to bubble.
- Bake covered Preheat the air fryer to 180 °C for . Lower the dish in and cook for . Carefully lift the foil, stir well and re-cover.
- Finish Cook for another , stirring once more halfway, until the rice is tender with a slight bite and most of the liquid has been absorbed. It should look loose and creamy, as it thickens on standing.
- Add the parmesan Stir in the parmesan and parsley, cover again and leave for . Add a splash of hot stock if it looks stiff.
Cooking times and temperatures
| Risotto | Temperature | Time |
|---|---|---|
| Mushroom risottoCovered, stirred twice | 180 °C | 30–35 min |
| Chicken risottoAdd 200 g cooked chicken for the last 8 min | 180 °C | 30–35 min |
| Risotto balls (arancini)From cold risotto, breaded | 190 °C | 10–12 min |
| Risotto cakesTurn halfway | 190 °C | 8–10 min |
| Reheated risottoFoil on, with a splash of water | 160 °C | 8–10 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Use hot stock. Cold stock slows everything down and makes the cooking time unpredictable. Heat it in the kettle or microwave first.
- Do not skip the toasting. Coating the rice in butter and oil before baking helps the grains stay separate on the outside and creamy inside.
- Stir with care. Lift the foil away from you to avoid steam, and re-seal it straight away to keep the heat in.
Serving
Serve the risotto at once in warm bowls, with extra parmesan and black pepper. A handful of rocket or a side of green beans adds freshness. It works well as a dinner for two or three people, and leftovers turn into crispy cakes the next day, which is the best way to enjoy risotto in air fryer baskets twice.
Storing and reheating
Rice must be cooled quickly and chilled within an hour. Keep leftover risotto in a covered container in the fridge for no more than 1 day. Reheat in a small covered dish at 160 °C for 8–10 minutes with a splash of water, until steaming hot all the way through (75 °C), and do not reheat it more than once. The Food Standards Agency has advice on cooking your food.
Variations
- Chicken and pea risotto: Stir in 200 g cooked chicken and 100 g frozen peas for the last 8 minutes, and heat until the chicken is steaming hot (75 °C).
- Risotto balls: Shape cold risotto around a cube of mozzarella, coat in egg and breadcrumbs and cook at 190 °C for 10–12 minutes.
- Lemon and parmesan: Skip the mushrooms and finish with lemon zest, a squeeze of juice and extra parmesan for a lighter risotto.
Troubleshooting
- The rice is still hard
- The dish was too shallow or the foil was loose, so steam escaped. Cover it tightly, add 50–100 ml hot stock and cook for 5 more minutes.
- The risotto is sticky and gluey
- It has cooked for too long or the rice was not coated in fat. Take it out as soon as the grains are tender and loosen it with a splash of hot stock.
- The top is dry and crusty
- The foil was not sealing. Press it down round the rim of the dish and keep the cover on until the final stir.
Frequently asked questions
Can you cook risotto in an air fryer?
Yes. Cook the base in a pan, then bake the rice in hot stock in a covered, heatproof dish at 180 °C for 30–35 minutes, stirring twice. The result is creamy, if a little less silky than hob risotto.
How long does risotto take in an air fryer?
About 30–35 minutes at 180 °C for 200 g of rice, plus 5 minutes standing. A smaller dish with less rice needs 25 minutes.
Can you make air fryer risotto balls or cakes?
Yes. Chill cold risotto, shape into balls or patties, coat in breadcrumbs and cook at 190 °C for 10–12 minutes, turning once. They should be golden and steaming hot all the way through.
Can you reheat risotto in the air fryer?
Yes. Spoon it into a small dish with a splash of water, cover with foil and heat at 160 °C for 8–10 minutes. Make sure it is steaming hot, and only reheat rice once.
What rice is best for risotto in the air fryer?
Arborio or carnaroli. Long-grain rice stays separate and will not turn creamy.
Rate this recipe
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