Risotto is one of those dishes where I always seem to have loads of leftovers, even after second helpings. Luckily this is a recipe that makes perfect use of all those leftovers so nothing is wasted, and sometimes tastes better than the original. It’s quick and simply, as most of the work has already been done making the risotto the night before. These are perfect served with the tomato and chilli sauce, fresh basil dressing (recipes below) and a simply green salad.   Leftover Risotto Balls   6 cups leftover risotto (any flavour) ½ cup nutritional yeast 1 Tbsp soy sauce 1 tsp Himalayan pink salt ¼ tsp freshly ground black pepper ¾ – 1 cup breadcrumbs plus 1 cup for coating   Preheat oven to 200°c Place risotto, nutritional yeast, soy sauce, salt and pepper in a large bowl and mix everything well. Add ¼ cup of breadcrumbs at a time and mix in until mixture rolls nicely into balls. The mixture wants to keep some moisture but hold together nicely. Roll balls in …