1 pkg (8-oz) risotto
3 eggs
1 cup seasoned breadcrumbs
Cook risotto according to the package directions and allow to cool enough to handle. Roll into 16 balls.
Break eggs into a bowl and beat with a fork to blend. Place breadcrumbs into a separate bowl.
Dredge risotto balls in the eggs then roll in the breadcrumbs.
Bakes in batches in an air-fryer at 400 degrees for 10 minutes.
file photo for reference only
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