Looking for a quick, flavorful, and surprisingly healthy side dish that's even gluten-free and dairy-free? Let me introduce you to Risotto with Arugula and Toasted Garlic! This recipe brings together the creamy comfort of risotto with the peppery bite of fresh arugula and the aromatic crunch of perfectly toasted garlic. It's an absolute win-win!
In just 45 minutes, you can have a restaurant-quality dish that's perfect as an antipasti, a sophisticated snack, or a delightful starter. The nutty Arborio rice cooks to that perfect al dente texture, soaking up a delicate broth infused with a touch of dry white wine that elevates all the flavors. And let's talk about that garlic! We're not just throwing it in; we're lovingly toasting it in olive oil until it's golden brown and irresistibly fragrant.
The best part? This recipe is incredibly versatile. Whether you are vegetarian, someone with gluten intolerance or someone who has dairy allergy, this can be a great option for you and your loved ones. This risotto is relatively low in calories(374 kcal) and easy to make. So, gather your ingredients and get ready to experience a burst of fresh, savory goodness in every bite!
