air fried spicy vegan bites

Serves: 2

Ingredients:
2 tablespoons sun dried tomato , chopped
½ small onion , chopped
1 cup mushrooms
¼ cup frozen corn (thawed)
1 teaspoon garlic, minced
½ teaspoon thyme
1 tablespoon parsley chopped
1¼ cups chicken stock
½ cup risotto rice
2 tablespoons oat flour
¼ cup white beans
½ teaspoon vinegar
¼ cup parmesan grated

Method:
in a pan sauté sun dried tomato, onion, mushrooms, corn, garlic, thyme and parsley for 10-15 minutes or until water evaporated.
in a small pot add rice and stock little by little, cook for 20-30 minutes stirring frequently until the rice is cooked and the stock is absorbed.
add oat flour, white beans, vinegar and 20g parmesan to risotto and mix until well combined.
shape spoonful of the mixture and cook in a 180°c for 5 minutes, turn the balls and cook for another 5 minutes. top with remaining cheese and garnish with parsley and serve