Greek-Style Vegetable Risotto

Directions

1. 1
   In a medium saucepan, bring 5 cups of the vegetable stock to a simmer.
2. 2
   In another medium saucepan, heat 2 tablespoons of the olive oil.
3. 3
   Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.
4. 4
   Add the rice and cook, stirring, for 1 minute.
5. 5
   Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed.
6. 6
   Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more.
7. 7
   Continue cooking until the rice is al dente and the liquid is thickened, about 20 minutes total.
8. 8
   Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.
9. 9
   Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes.
10. 10
    Add the peas and arugula and cook until the arugula is wilted, about 1 minute.
11. 11
    Add the remaining 1 cup of vegetable stock, season with salt and pepper and bring to a simmer.
12. 12
    Remove from the heat.
13. 13
    Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute.
14. 14
    Season the risotto with salt and pepper.
15. 15
    Spoon the risotto into bowls and serve with Parmesan cheese if desired.