Risotto Cakes with Goat's Cheese

I had some left over risotto from Friday night and have been meaning to try and make some risotto cakes for ages. They worked pretty well :)

For about 6-8 cakes you need
leftover risotto (I used a butternut squash one)
Goat's cheese - I used about 1/4 of a log

Place the risotto into a bowl and mix to break it up (assuming it's cold and has been in the fridge). Pick up a dollop, about the size of a golf ball, and squidge it in your hand. Push some goat's cheese in to the centre and close the risotto around the cheese. Shape into a ball. This is easier than it sounds. Repeat till all the risotto and cheese has been used up. Place on a baking sheet and bake in a hot oven for about 20-30 mins til crispy on the outside and piping hot. Serve with a green salad and maybe a tomato sauce if you like.