These are our favourite, and so easy to make (as long as you have leftover risotto). It's perfect finger food for your little munchkins, and an awesome starter/snack for the adults too.
1 cup Pumpkin Risotto
1/2 cup Breadcrumbs
1/4 cup Parmesan cheese (finely grated)
Pour the breadcrumbs and cheese in a large bowl, mix it together and set aside.
Whisk the egg in another bowl and set aside.
Simply roll a small amount of Risotto into balls, then dip into the egg, followed by the breadcrumbs and rest on a plate.
Once all the Risotto balls are covered in the breadcrumbs, cook in a pan with a generous amount of olive oil till golden brown (around 4 minutes turning frequently).
Store in the fridge for up to 3 days..