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How this works
Servings: 8 people
Ingredients
- 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
Instructions
- Prepare the orzo according to package directions, adding the peas for the last 2 minutes of cooking time. Toss with ½ jar of pesto
- Meanwhile, in a heavy large saucepan, pour enough oil to make 3 inches deep. Heat over medium heat to 350°F
- 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
- 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
- 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
- In a small saucepan, warm the heavy cream. Then stir in the remaining pesto. Serve on the side with the Orzo balls
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