1cupdry white wine such as Sauvignon Blanc or Pinot Grigio
12oz.fresh peas frozen can also be used- see notes
5oz.baby arugula about 3 cups
1/2cupfresh mintroughly chopped
1/2cupparmesan cheesefinely grated, plus more for serving
kosher saltto taste
black pepperto taste
Heat olive oil (2 tablespoons) over medium heat in a large, heavy pot, such as a dutch oven or deep skillet. Add the sliced sweet onions and sauté until cooked and softened, but not too browned, about 5 minutes.
Meanwhile, heat the chicken broth (4 cups) in a small saucepan, or in the microwave for a few minutes, until warm.
Add the minced garlic (2 cloves) to the onions and sautè until fragrant, about 30 seconds.
Add the arborio rice (1 1/2 cups), along with some salt and pepper, to the onions and garlic and toast the rice grains by sautéing until they begin to turn translucent on the outsides, about 3-5 minutes.
Pour in the white wine (1 cup) and stir, scraping up anything that may be stuck to the bottom of the pot. Keep stirring until almost all the wine has been absorbed by the rice or evaporated, about 3 minutes.
Add 1/2 cup of the warm chicken broth to the pot and stir almost continuously until almost all the broth has been absorbed, about 2-4 minutes.
Keep adding the broth 1/2 cup at a time, stirring after each addition and allowing the rice to absorb the liquid, until the rice is fully cooked (about 20-30 minutes total). You may not need all four cups.
Once the rice is fully cooked, add another 1/2 cup of chicken broth (if you’ve run out by this point, water can be used).
Add the fresh peas (12 oz.) and arugula (5 oz.), and stir in order to cover the arugula in some of the rice so it wilts faster. Cover the pot and continue heating for one minute, until arugula is wilted and peas are softened.
Stir in the fresh chopped mint (1/2 cup) and finely grated parmesan cheese (1/2 cup). Season to taste with more salt and pepper, if needed.