Step 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place flour on a plate or in a shallow bowl. Place egg in a separate shallow bowl. Combine breadcrumbs, parsley, parmesan and pepper; scatter onto a plate.
Step 2 Wet hands to shape a small handful of the risotto into a ball. Poke a hole in centre of each ball with your finger. Wrap a basil leaf around a mozzarella cube and push into ball, rolling to enclose. Repeat process (ensuring hands stay wet) with remaining risotto, basil and mozzarella to make a total of 8 risotto balls.
Step 3 Roll a risotto ball in flour and shake off excess; dip into egg, then roll in breadcrumb mixture to coat. Place ball on prepared baking tray. Repeat process with remaining risotto balls.
Step 4 Spray risotto balls with olive oil; bake, spraying again after 10 minutes, for 20 minutes, or until coating is crisp and golden.
Step 5 Meanwhile, make broccoli salad: Spray a large non-stick frying pan with olive oil and set over high heat. Add broccoli and kale; stir-fry for 3–4 minutes, or until broccoli is just tender. Remove pan from heat and stir baby spinach through veg.
Step 6 Combine olive oil, mustard and vinegar with 2 tablespoons hot water in a bowl; whisk well.
Step 7 Toss warm broccoli salad in dressing, scatter with pepitas and serve with risotto balls.