makes about 15
about 1.5 cups of leftover butternut squash risotto
1 egg, lightly beaten
some chopped parsley
oil for frying
Form little rice balls the size of ping pong balls and fill each with a little goat cheese.
Coat with breadcrumbs.
Fry and drain well. (I flatten rice balls a little and shallow fry instead)
Serve immediately as a quick snack.