Rainbow Orzo Arancini

Rainbow Orzo Arancini
Recipe and Photo by:  Ty of Pappardelle's Pasta
Serving Size:  4-6


1 lb. Pappardelle’s Rainbow Orzo
1 cup grated Parmesan cheese
12 oz. mozzarella cheese, cut into cubes
1 1/2 cups frozen peas
4 large eggs, lightly beaten
3 cups Italian-style bread crumbs
Salt, to taste
Cooking oil of choice


  1. Cook orzo in a large pot of lightly salted boiling water until done, about 8 minutes.
  2. Heat oil to 350 degrees in deep fryer (preferred) or large sauce pan.
  3. In a large bowl combine orzo with eggs, Parmesan cheese, peas, and 1/2 of the bread crumbs.
  4. Roll 1/4 cup of the orzo mixture into a ball and press 1 mozzarella cube into the center. Roll orzo ball in bread crumbs and set aside. Repeat with the remainder of the orzo mixture and mozzarella.
  5. Add a few orzo balls to the heated oil and cook for 4-5 minutes or until brown and crispy, turning occasionally.
  6. When finished cooking, remove orzo balls, place on paper towels, and sprinkle with salt to taste. Serve and enjoy with your favorite sauce.