Pesto sunflower seed risotto balls - Brown Paper Nutrition

Ingredients

• 2 tablespoons (40ml) extra virgin olive oil
• 2 cloves garlic, peeled and finely chopped
• 1 medium leek, white part only finely chopped
• 1 1/2 cups (300g) arborio rice
• 1-1.2l vegetable stock
• 1/2 cup (50g) grated parmesan cheese
• 1 cup sunflower seeds
• 1/2 cup (125g) Roza’s Gourmet Traditional Pesto
• 150g spelt or gluten free flour
• 3 free range eggs, whisked
• 150g breadcrumbs or almond meal for gluten free option