1

Put the stock and 2 cups (500ml) water in a medium saucepan and heat over medium heat.

2

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until softened.

3

Stir in the rice until well coated. Add 1 ladleful of the stock mixture and cook, stirring, until the liquid has been absorbed. Continue to cook the rice, adding 1 ladleful of stock at a time, for about 25 minutes or until the rice is tender. Remove from the heat. Stir in parmesan, rocket, lemon rind and lemon juice, then stand, covered, for 5 minutes. Transfer to a large baking tray and set aside to cool.

4

Preheat oven to 180°C. Line a large baking tray with baking paper. Place the flour in a shallow bowl. Lightly whisk the eggs in another bowl. Spread out the breadcrumbs on a plate. Using wet hands, shape the rice mixture into 12 balls. Roll 1 ball in the flour and shake off excess. Dip in the egg, then roll in breadcrumbs, pressing to coat. Place ball on the prepared tray. Repeat with the remaining rice balls, flour, egg and breadcrumbs. Lightly spray the balls with olive oil spray. Bake for 20 minutes or until crisp and golden.