Risotto Cakes with Roasted Tomatoes and Arugula

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
Nutrition
789
39% daily value
4 servings
                                       
                                           
     

Fat

110% 71

Saturated

94% 19

Trans

- 0

Monounsaturated

- 37

Polyunsaturated

- 11

Carbs

6% 17

Carbs (net)

- 13

Fiber

19% 5

Sugars

- 8

Sugars, added

- 0

Protein

45% 23

Cholesterol

29% 86

Sodium

43% 1036

Calcium

29% 294

Magnesium

23% 97

Potassium

24% 1106

Iron

19% 4

Zinc

24% 3

Phosphorus

46% 323

Vitamin A

28% 253

Vitamin C

51% 46

Thiamin (B1)

39% 0

Riboflavin (B2)

23% 0

Niacin (B3)

39% 6

Vitamin B6

42% 1

Folate equivalent (total)

37% 150

Folate (food)

- 140

Folic acid

- 6

Vitamin B12

37% 1

Vitamin D

3% 1

Vitamin E

43% 7

Vitamin K

118% 141
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