Ingredients
- 400g cooked risotto rice, such as arborio
- 3 eggs
- 3 tbsp light butter, melted
- 2 tbsp grated Parmesan
- 100g grated mozzarella
- 135g panko breadcrumbs
- 1 tbsp Italian seasoning
- 200g ‘nduja or cooked chorizo
- Low-calorie oil spray
- Salt and pepper, to taste
1. Take the rice out of the fridge and allow to come to room temperature.
2. Beat two of the eggs in a large bowl, add the melted butter, Parmesan and most of the mozzarella and season to taste.
3. Combine the breadcrumbs and Italian seasoning in another bowl.
4. Take a tablespoon of the rice mixture and press it together into a ball, then flatten the ball and put a piece of ‘nduja or chorizo in the middle along with some of the egg and mozzarella mix. Enclose the filling with the rice and roll it into a ball. You might need to wet your hands for this.
5. Beat the remaining egg in a bowl and dip in the rice ball, then roll it in the breadcrumbs to coat. Repeat with the remaining mixture.
6. Spray the rice balls well with a low-calorie spray and cook in an air fryer preheated to 190°C for eight minutes.
