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Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Place flour in a shallow bowl, beaten eggs in a separate shallow bowl, and bread crumbs and Asiago cheese in a third shallow bowl.
Scoop risotto and roll rice into a 1-inch sized balls. Insert a cheese cube inside the ball, making sure to completely cover the cheese.
Roll risotto balls in flour, then dip into the eggs, shaking off any excess. Roll balls in the bread crumb mixture then place on the prepared baking sheet. Repeat with remaining balls.
Bake risotto balls for 25 minutes or until golden brown.
Serve warm with marinara sauce.