Risotto Cakes with Roasted Tomatoes and Arugula
Risotto Cakes with Roasted Tomatoes and Arugula
  • prep: 30 min
  • cook: 0 hr
  • total: 30 min
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  • servings:
  • Summary

    A melted mozzarella center makes these risotto cakes special. Use extra in sandwiches and pasta.

    Ingredients

    • 4 cups leftover Leek, Bacon, and Pea Risotto, cold
    • 2 ounces fresh mozzarella, cut into 8 cubes
    • All-purpose flour, for dredging
    • 2 pints cherry or grape tomatoes
    • 4 sprigs thyme
    • 1 tablespoon extra-virgin olive oil
    • Coarse salt and ground pepper
    • 1/3 cup vegetable oil
    • 2 bunches arugula, thick stems trimmed

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 260 % Daily Value *
    • Total Fat: 25 g 38.96%
    • Saturated Fat: 5 g 26.04%
    • Trans Fat: 0 g %
    • Cholesterol: 10 mg 3.38%
    • Sodium: 48 mg 2.01%
    • Calcium: 101 mg 10.14%
    • Potassium: 370 mg 10.56%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.25%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 6 g %
    • Dietary Fiber: 2 g 8.36%
    • Sugar: 4 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 29.37%
    • Vitamin C 40.42%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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