Live Naturally Magazine
Export date: Tue Sep 21 1:02:55 2021 / +0000 GMT

Pesto and Orzo Arancini


Pesto and Orzo Arancini

  • 1 box Barilla® Orzo
  • 1 Jar Barilla® Rustic Basil Pesto
  • 1/2 cup grated Parmesan cheese
  • 8 ounces mozzarella cheese, (cut into cubes)
  • 2 cups frozen peas
  • 2 large eggs, (lightly beaten)
  • 1 1/2 cup Italian-style bread crumbs, (divided)
  • salt
  • 1/4 cup heavy cream
  1. Prepare the orzo according to package directions, adding the peas for the last 2 minutes of cooking time. Toss with ½ jar of pesto

  2. Meanwhile, in a heavy large saucepan, pour enough oil to make 3 inches deep. Heat over medium heat to 350°F

  3. In a large bowl, stir together the orzo, eggs, Parmesan cheese, and 1/2 cup of the bread crumbs. In a medium bowl, place the remaining bread crumbs

  4. Roll 2 tablespoons of the orzo mixture into a ball and insert 1 cube of mozzarella in the center. Roll in the bread crumbs to coat. Repeat with the rest of the orzo mixture

  5. Working with a few at a time, add the risotto balls to the oil and cook until brown and heated through, turning occasionally, for 4 to 5 minutes. Using a slotted spoon, transfer to paper towels. Sprinkle with salt

  6. In a small saucepan, warm the heavy cream. Then stir in the remaining pesto. Serve on the side with the Orzo balls