Make butternut squash risotto, then chill overnight or at least 4 hours.

Heat air fryer to 400°F / 200°C.

In a small bowl, combine flour with salt and pepper. Set aside.

In a second small bowl, whisk eggs, then set aside.

Combine panko breadcrumbs with parmesan cheese in a third small bowl, then set aside.

Using a 1 ounce cookie scoop, portion the cold risotto into balls. Then lightly flatten each one into a disk and dip into the flour, then egg and lastly, breadcrumb mixture.

Let risotto cakes rest for about 5 minutes, allowing the breading to adhere and dry out.

Lightly spray them on both sides with cooking spray, then place in air fryer for 8 minutes. Keep an eye on them - mine were beginning to brown around 6 minutes in. Rotate the tray to brown them evenly.

Flip over and cook an additional 2 - 3 minutes, rotating tray if necessary, until browned all over.

Sprinkle with additional parmesan cheese, if desired.