Name: Risotto Cakes with Roasted Tomatoes and Arugula
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -; c. vegetable oil -; 2 bunch arugula -

Risotto Cakes with Roasted Tomatoes and Arugula

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Risotto Cakes with Roasted Tomatoes and Arugula

1. 4 c. leftover Leek, Bacon, and Pea Risotto -

2. 2 oz. fresh mozzarella -

3. All-purpose flour -

4. 2 pt. cherry or grape tomatoes -

5. 4 sprig thyme -

6. 1 tbsp. extra-virgin olive oil -

7. Coarse salt and ground pepper -

8. c. vegetable oil -

9. 2 bunch arugula -

How to cook deliciously - Risotto Cakes with Roasted Tomatoes and Arugula

1. Stage

Preheat oven to 450 degrees. Form risotto into 8 balls. Press a cube of cheese into center of each ball and flatten risotto into 1/2-inch-thick patties (make sure cheese is covered). Dredge patties in flour and place on a baking sheet. Refrigerate until firm, 15 minutes.

2. Stage

Meanwhile, on a large rimmed baking sheet, toss tomatoes with thyme and olive oil and season with salt and pepper. Roast until tomatoes begin to collapse, about 20 minutes.

3. Stage

In a large skillet, heat vegetable oil over medium until it sizzles when pinch of flour is added. Dredge patties in flour again (shaking off excess). In two batches, fry patties until golden and warmed through, about 10 minutes per batch. Drain on paper towels. Serve risotto cakes with arugula and tomatoes.