Barilla® Pesto and Orzo Arancini

Barilla Basil Pesto Sauce Jar

Made with

Rustic Basil Pesto Sauce | Barilla

Share
Print
Prep
Cook
Skill
Casual


Ingredients

Ingredients for 8 people

  • ½ box Barilla® Orzo
  • 2 cups frozen peas
  • 1 Jar Barilla® Rustic 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

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
Show more