Pesto Arancini

By nanarose

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

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
Adapted from rachaelraymag.com

Preparation

Step 1

Makeovers

add your rating

Add a comment

Add to My Recipes

Directions

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.