This airfryer whole chicken & brussels sprouts with mushroom risotto is an SnS hidden nutrient twist on a classic comfort. We used bone broth to make a dairy free risotto that is loaded with the gut loving benefits of collagen and glycine.
While your Air Fryer is preheating to 375, melt 2tbsp of ghee and mix in your favourite fresh herbs or use a herb salt. Gently separate the skin from the chicken (we used @trulocal organic whole chicken) and rub the mixture under and over the skin. Cook breast down for 20 minutes and then flip to cook breast side up for the remaining 30 minutes.
Cut Brussels sprouts in half and coat generously with olive oil, garlic powder and herb salt. When there is 25 mins left on the timer, throw the brussels in around the chicken.
Meanwhile, bring 4 cups of bone broth (I used @organicbonebroth) to a boil and reduce heat to keep it warm.
Add olive oil to a pan and sauté minced garlic and onion. Add 200g sliced mushrooms and cook for 5 minutes and set aside.
Add another tbsp of olive oil and 1 cup of Arborio rice and cook for 1 minute stirring occasionally. Add truffle salt, pepper, and dried parsley for seasoning.
Start to add the bone broth 1/2 cup at a time, stirring often to absorb the liquid. Continue doing this until all the bone broth is absorbed and the rice is al dente (about 15-20mins).
Add the mushrooms back and if desired add in vegan butter and/or Parmesan. Top with fresh parsley.