Prep: 1. Chop herbs and arugula, and onions. 2. Grate cheese. Make: 1. Heat vegetable stock to simmer in saucepan, then lower heat. 2. Heat oil in a pot over medium heat. 3. Add onions and saute for 2 minutes 4. Add arborio rice to pot then stir. Grains should be coated by oil. 5. Add ladle of hot stock and stir until stock is fully absorbed. Lower heat if rice seems to be sticking. 6. When the rice appears dry add another ladle of stock and and stir until stock is absorbed. Continue repeating this step until broth is gone and rice is tender. 7. Stir in remaining parmesan, arugula and herbs. Add salt and pepper if needed.
If you don't have arborio rice on hand you can use normal white rice, you won't get as creamy of a texture but it will still be delicious. You can also use chicken stock if preferred.