Arborio Rice Arancini

Makes 24 rice balls

As an hors d’oeuvre or a main-dish alternative to pasta, these Italian rice balls can’t be beat. Serve with your favorite tomato sauce and grated Parmesan cheese.

2 large eggs
1 cup Arborio rice, rinsed and drained
⅓ cup sun-dried tomato pesto
2 cups panko or Italian-seasoned breadcrumbs
12 green onions, white and green parts finely chopped (¾ cup)

1. Bring rice and 2 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 20 minutes, or until rice is tender. Cool.

2. Preheat oven to 375°F, and coat 2 baking sheets with olive oil cooking spray. Whisk together eggs and pesto in bowl. Stir egg mixture into rice. Fold in ı/2 cup breadcrumbs and green onions. Season with salt and pepper, if desired. Roll rice mixture into 2-inch balls, then roll balls in remaining breadcrumbs. Place on prepared baking sheets, and spray with olive oil cooking spray. Bake 30 minutes, or until browned and crispy.