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Risotto Cakes with Roasted Tomatoes and Arugula

Martha Stewart
  • 30 minutes
  • Serves 4

INGREDIENTS

2

bunches Arugula, stems thick

2 pints

Cherry or grape tomatoes

4 cups

Leek

4

sprigs Thyme

1

All-purpose flour

1

Salt and ground pepper, Coarse

1 tbsp

Olive oil, extra-virgin

1/3 cup

Vegetable oil

8

cut into cubes 2 ounces fresh mozzarella, fresh