INGREDIENTS
- 10g butter
- 1 tbsp olive oil
- 1 brown onion, diced
- 1 clove garlic, minced
- ¾ cup Arborio rice
- 500ml chicken stock, boiling
- ½ cup parmesan cheese, grated
DIRECTIONS
- Preheat the air frying oven to 200°C and turn the timer dial to 5 minutes.
- Place the butter, olive oil, onion and garlic into a 15cm round baking tin and stir to combine.
- Once the 'HEATING' light goes off, turn the timer dial to 8 minutes. Place the tin into the Air Chef basket and allow to cook for 4 minutes. Add the rice and allow to cook for a further 4 minutes, stirring every minute.
- Reduce the temperature of the air frying oven to 160°C and turn the timer dial to 22 minutes. Add the stock, stirring gently to combine.
- Allow to cook, uncovered, for 22 minutes.
- Stir through the cheese and serve immediately.
TIP: If you do not have parmesan cheese, you can use cheddar cheese.