Arugula adds zip to this creamy risotto.

Serves 6 as an appetizer 4 as main course.

INGREDIENTS
2cups (packed) whole arugula leaves plus 1/2 cup sliced (about 3 large bunches total)
1/2cup (packed) fresh parsley leaves
4garlic cloves, peeled
6tablespoons olive oil
2teaspoons grated [...]