Baked Pesto Risotto Balls

Ingredients:

• Leftover Pesto Risotto (2 cups risotto with 1/2 cup pesto)
• 1/2 Cup of Italian Bread Crumbs, plus 1/8 of a Cup
• 1/2 Cup of Grated Parmesan Cheese
• Salt and Pepper
• 1 Egg
• Non-Stick Olive Oil Spray

Directions:

• Preheat your oven to 375 degrees.
• Add your egg, 1/8 cup of your Italian bread crumbs, and 1/4 cup of Parmesan cheese to your leftover risotto and combine well by mixing with your hands.
• In another bowl combine your 1/2 cup of Italian bread crumbs, 1/4 cup of Parmesan cheese, and salt and pepper.
• Roll your risotto mixture into bite size balls and then roll them in the bread crumb mixture.  
• Place onto a cooling rack that is sitting on top of a baking sheet to ensure that all sides of the risotto balls get crispy.
• Spray thoroughly with the non-stick spray.
• Bake for about 20-30 minutes until the risotto balls have browned nicely.
• Optionally, you can broil for the last 5 minutes to ensure good color.
• Serve with your favorite marinara sauce and fresh basil.