• Make the risotto & butternut squash up as per the instructions (see the link to Golden Risotto) and leave to cool a bit. 
• Mix together the Filling ingredients, adding a little extra miso or nutritional yeast to taste. 

To create & coat the risotto balls

• Mix the ground flax and warm water in a shallow dish. This will form a gel. 
• Put the breadcrumbs onto a dish ready to roll the balls in.
• In the palm of your hand, get a golf sized ball of risotto and hollow out.
• Add in a teaspoon of the filling & cover over with some more risotto. Squish to cover the filling and roll a bit to create a ball. 
• Roll the ball into the flax/linseed mixture, then roll it in the breadcrumbs until covered.
• Repeat with all the mix until you get between 16-20 risotto balls. How many you get depends on if you sneakily ate some risotto when you were making it & how big the balls are!

To Decorate

• Carefully cut the olives into trianglular pieces for the eyes, and some and 'teeth' pieces (see images in the main post).
• Create faces by carefully poking the olives pieces into the risotto balls and topping with a whole olive sticking out the 'head' a bit.
• Once decorated, pop onto a baking tray and either refrigerate until the party or pop into the oven.

To cook:

• Pre-heat the oven to 200°C / 400°F / Gas Mark 6.
• Bake for around 20 mins until the risotto balls are crispy. 
• Serve immediately with napkins to catch any dropped bits!