Pesto Arancini

By cborrelli

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Rate this recipe 4/5 (4 Votes)

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Ingredients

2 cups leftover risotto
2 tablespoons pesto
16 1/2 inch cubes fontina (about 2 oz)
1 cup panko
vegetable oil

Details

Servings 16
Preparation time 5mins
Cooking time 5mins

Preparation

Step 1

Mix risotto and pesto.
Divide into 16 balls.
Stuff cheese cube into each; roll in panko.
In heavy pot, fry in 375 degrees oil until golden, 1 minute.
Drain on paper towels.