Barilla® Arancini with Pesto Genovese
Barilla® Arancini with Pesto Genovese
20 minutes total / Calories 380
Ingredients
Serves 8
| ½ box | Barilla® Risoni |
| 320g | Frozen peas |
| 1 jar | Barilla® Pesto Genovese |
| 2 | Large eggs, lightly beaten |
| 60g | Grated Parmesan cheese |
| 60g | Italian-style bread crumbs, divided |
| 250g | Mozzarella cheese, cut into cubes |
| 60g | Heavy cream |
| To taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Prepare the Risoni according to package directions, adding the peas for the last 2 minutes of cooking time. Toss with ½ jar of pesto
Step 2
Meanwhile, in a heavy large saucepan, pour enough oil to make 3 inches deep. Heat over medium heat to 170°c
Step 3
In a large bowl, stir together the Risoni, eggs, Parmesan cheese, and 1/2 cup of the bread crumbs. In a medium bowl, place the remaining bread crumbs
Step 4
Roll 2 tablespoons of the Risoni 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 Risoni mixture
Step 5
Working with a few at a time, add the risoni 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
Step 6
In a small saucepan, warm the heavy cream. Then stir in the remaining pesto. Serve on the side with the Risoni balls
