Baked Cheesy Rice Balls

Crispy on the outside, and oh so gooey on the inside, these baked cheesy rice balls are the perfect way to use up your leftover arancini.

2 cups leftover risotto
100g mozzarella, cut into 1cm cubes
1 cup home-made wholewheat breadcrumbs or panko breadcrumbs
1 tsp dried oregano
1 tsp dried parsley
½ tsp smoked paprika
½ tsp sea salt
pinch black pepper
½ cup whole wheat flour
2 eggs, beaten

View the full recipe at Whole Food Bellies →