I made this arugula risotto this morning for lunch and it was perfect! Adding greens to risotto makes me feel way less guilty indulging in such sumptuousness. Arugula, basil, and parsley gets blanched for 30-60 seconds and then gets set aside to cool. Then you proceed with adding the oil, butter, and aromatics for a bit as in usual risotto recipes. (I used an onion instead of the leeks that the recipe called for. There's a shallot in there too. Oh it smells so good already.) Then the rice, stir, then the wine, stir, stir, then the broth, more stirring, then you can chop the greens/herb mixture when you're waiting for the arborio to absorb the veggie broth and grate the cheese needed. This recipe uses marscapone and pecorino romano, which I have never used in risottos before (usually its Parm Reggiano all the way). This was *very tasty* - I am very much looking forward to leftovers tomorrow - and I added some quartered black cherry tomatoes on top which added a nice, sweet acidic counterpoint to the rich, creaminess of the risotto. I think I might even add some more greens next time. I do love my greens, after all!!