If using leftover risotto, skip to step 6.
Add olive oil to a deep and large saucepan over medium heat. Heat the oil Add the onions and saute until soft.
Add dry rice and saute for 1 minute.
Next, add 2 cups of veggie broth. Let the broth cook down while you continually stir to avoid any burning. Once the liquid has been cooked down, add 2 more cups. Continue with this process until all your liquid is absorbed and your rice is soft. This process should take about 20 minutes. Stir in parmesan.
Pour risotto into a casserole dish or sheet pan. Cool for 1-2 hours in the fridge. (This step is very important. The risotto HAS to be cold to be able to be rolled into balls).
In a small bowl, place the bread crumbs. In another bowl, place the beaten eggs.
Remove chilled risotto (rice mixture) from the fridge. Roll into 1 inch rice balls. Dip into eggs then into bread crumbs to coat the entire ball. Do this until you run out of ingredients.
Place rolled and coated balls back into the fridge for 45 minutes.
Remove from fridge and place into Air Fryer in small batches. Free at 400 degrees F for a cooking time of 10 minutes. Shake at minute 8. The balls are actually done around minute 6-7 but the browning doesn't happen until minute 8-10 :)
Serve with marinara sauce and ENJOY!