Barilla® Pesto and Orzo Arancini



Ingredients for 8 people

  • ½ box Barilla® Orzo
  • 2 cups frozen peas
  • 1 Jar Barilla® Basil Pesto
  • 2 large eggs, lightly beaten
  • ½ cup grated Parmesan cheese
  • 1½ cup Italian-style bread crumbs, divided
  • 8 ounces mozzarella cheese, cut into cubes
  • Salt
  • ¼ cup heavy cream


  1. 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. 2
    Meanwhile, in a heavy large saucepan, pour enough oil to make 3 inches deep. Heat over medium heat to 350°F
  3. 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. 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. 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. 6
    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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