• 1 L of reduced salt chicken or vegetable stock
• 2 tbsp olive oil
• 3 spring onions
• 2 cloves of crushed garlic
• 275 g risotto rice
• 25 g blue cheese
• 25 g Edam cheese
• 150 g mixed seeds (sunflower, sesame, pumpkin)
• cooking spray

Bring the stock to the boil and simmer gently.  Heat the oil in a grying pan and add the spring onions.

Add the garlic and the rice and cook for a further 1-2 mins, but don't allow the rice to colour.

Add the stock to the rice 1/2 c at at time, stirring constantly until the liquid is absorbed  and the rice is just cooked.  Stir in the grated cheeses, and leave to cool completely.

Using damp hands form the risotto mixture into 12 balls.  Put the seeds in the food processor until they resemble rough breadcrumbs.

Put the seeds on a plate and roll the balls in them to cover.

Place the balls on a tray lined with baking paper and chill for 10 mins before lightly spraying them with a little oil.  Place the tray in the oven preheated to 190C and cook for 15-20 mins until the outside is golden and crisp.

Serve with a crispy green salad.