Risotto Cakes with Roasted Tomatoes and Arugula

9 Ingredients
- 4 c. leftover Leek, Bacon, and Pea Risotto
- 2 oz. fresh mozzarella
- all-purpose flour
- 2 pt. cherry or grape tomatoes
- 4 sprig thyme
- 1 tbsp. extra-virgin olive oil
- Coarse salt and ground pepper
- ⅓ c. vegetable oil
- 2 bunch arugula
Preparation
Instructions on Delish
Nutrition
789
39%
daily value
4 servings
Fat
110% 71Saturated
94% 19Trans
- 0Monounsaturated
- 37Polyunsaturated
- 11Carbs
6% 17Carbs (net)
- 13Fiber
19% 5Sugars
- 8Sugars, added
- 0Protein
45% 23Cholesterol
29% 86Sodium
43% 1036Calcium
29% 294Magnesium
23% 97Potassium
24% 1106Iron
19% 4Zinc
24% 3Phosphorus
46% 323Vitamin A
28% 253Vitamin C
51% 46Thiamin (B1)
39% 0Riboflavin (B2)
23% 0Niacin (B3)
39% 6Vitamin B6
42% 1Folate equivalent (total)
37% 150Folate (food)
- 140Folic acid
- 6Vitamin B12
37% 1Vitamin D
3% 1Vitamin E
43% 7Vitamin K
118% 141
Comments