Risotto Cakes with Roasted Tomatoes and Arugula
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
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