Sweet Potato Orzo & Goat Cheese Arancini

Serving Size:  4-6


1 lb. Pappardelle’s Sweet Potato Orzo
2 1/4 cups chicken stock
1/2 medium onion, diced
1 tablespoon butter
1 tablespoon Bella Sol California EVOO
1/2 cup dry white wine
2 tablespoons fresh rosemary, stems removed, minced
1 whole egg, whisked
4 oz. goat cheese
2 cups panko breadcrumbs
1 1/2 cups canola oil
1/4 cup freshly grated Parmesan cheese
Salt & pepper, to taste


  1. In a large pot, bring chicken stock to a boil. In a separate medium sauce-pot, melt butter and EVOO over medium-high heat. Add onion and sauté until translucent, about 3 mins. Add orzo and sauté for 1 minute more. Add white wine and deglaze the pan. Allow the orzo to absorb half of the wine.
  2. Add the heated chicken stock to onion mixture and boil for 10 mins., stirring occasionally. If the mixture looks too dry, add a little more hot water. (Consistency should be very thick and creamy and orzo slightly past al dente in texture.) Turn off heat. Add rosemary, Parmesan and salt & pepper. Let it cool completely. Add egg and stir until combined.
  3. Using an ice cream scoop. scoop out 2-3 tbsp. of cooked orzo into the palm of your hand until it forms a silver dollar shape. Dollop the center with 2-3 tbsp. of goat cheese. Fold your hand into a ball and pack the orzo until goat cheese is completely hidden and mixture comes together to form a compact ball so it holds its shape when fried. Continue to roll into balls until no orzo remains. Reserve all of the arancini balls on to a parchment-lined baking sheet in the refrigerator for at least 30 mins.
  4. When ready to eat, heat the canola oil in a deep skillet until temperature reaches 350 degrees. Fry the arancini balls until crispy and golden brown in color. Remove and let rest on paper towel-lined plate. Serve with warm Pappardelle’s Roasted Tomato Marinara Sauce and enjoy!