Barilla Arancini with Pesto Genovese

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Ingredients for 8 people       

  • 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
  • Salt to taste
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  • Prepare the Risoni 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 170°c
  • 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
  • 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
  • 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
  • In a small saucepan, warm the heavy cream. Then stir in the remaining pesto. Serve on the side with the Risoni balls
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