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