Pre heat oven to 180c / 350F and line a couple of baking trays with baking paper.
Place flour in a dish, beaten egg in another and the breadcrumbs on a flat plate.
Roll risotto into balls (mine were approx. the size of ice cream scoop).
Roll each ball into the flour then dip into the egg and finally coat with the breadcrumbs.
Lightly spray with olive oil and cook until golden and heated though out. (Approx. 20 mins).