How to make it

  • Finely chop the arugula and set aside.
  • In a large saucepan, heat the olive oil over medium heat. Sautee the rice for one minute or until the rice begins to look toasted.
  • Add the onion and cook for an additional minute.
  • Add the wine and stir frequently until most of the liquid is absorbed.
  • Add the vegetable stock 1 cup at a time, stirring almost constantly.
  • With the 5th cup of vegetable stock, add the chopped arugula. Continue to add an additional cup, stirring almost constantly until the rice is cooked through.
  • When the rice is done, remove from the heat and stir in butter and parmesan.
  • Add salt and pepper to taste.

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