- 4tbsp plain flour
- 2 eggs, beaten
- 50g wholemeal breadcrumbs
- 4tbsp finely chopped parsley
- 30g parmesan-style vegetarian cheese, finely grated
- 1tsp black pepper, freshly ground
- 650g leftover risotto (we used the oven-baked pumpkin and sage risotto, right)
- 8 basil leaves
- 100g reduced-fat mozzarella, chopped into 8 cubes
- Cooking oil spray
For the salad
- Cooking oil spray
- 350g broccoli florets, cut into bite-size pieces
- 100g kale leaves, roughly chopped
- 100g baby spinach leaves
- 1tbsp lemon-infused olive oil
- 1tsp dijon mustard
- 2tbsp cider vinegar
- 4tbsp toasted pumpkin seeds
- Heat the oven to 180°C/fan 160°C/gas 4. Line a baking tray with baking paper.
- Put the flour in a shallow medium bowl. Put the eggs in another bowl. Mix the breadcrumbs, parsley, parmesan-style cheese and pepper together and tip on to a plate.
- Divide the leftover risotto into 8 equal portions. Use clean wet hands to shape each portion into a ball, then use your finger to make a hole in the centre. Wrap a basil leaf around a cube of mozzarella and poke this into the hole, rolling the ball to close over the hole. Repeat with the remaining balls, keeping your hands wet all the time.
- Roll a risotto ball in the flour and shake off the excess. Dip in the egg, then roll in the breadcrumb mix to coat. Put on the baking tray, then repeat with the remaining balls.
- Spray the balls with oil and bake in the oven for 20–25 min until crisp and golden, spraying with more oil halfway through.
- Meanwhile, make the salad. Spray a large, heavy-based pan with oil and set over a high heat. Add the broccoli and stir-fry for 3 min, then add the kale and cook for 3 min until tender. Remove from the heat and stir through the spinach.
- Combine the oil, mustard and vinegar with 2tbsp hot water and pour over the vegetables. Toss well. Sprinkle the pumpkin seeds over and serve with the risotto balls.
Nutrition per serving
Read more on how we calculate nutrition.
465kcal 27.2g 21.6g 6.8g 9.2g 5.4g 1.1g 394mg 41.7g 5.5mg