I had some leftover arugula and incorporated it into mushroom risotto. The outcome was delicious.
1 cup arborio rice
1 tbsp olive oil
1 tbsp butter
1 yellow onion
16 oz mushrooms
3 cups chicken broth
0.5 cup white wine
0.5 tsp freshly minced rosemary
0.5 tsp lemon pepper
0.75 cup parmesan
1 cup arugula
Brown the mushrooms and set aside. Grate the Parmesan. Chop the arugula. Dice the onions and saute with the rice in the olive oil.
Meanwhile, heat the chicken broth in a separate pot. Add the wine to the golden brown onions and rice. Stir constantly.
Add broth in 1/3-cup portions, until all of it is absorbed. Stir constantly. Add in the butter, mushrooms, lemon pepper, rosemary, cheese and arugula. Cook until arugula is wilted and cheese is melted. Serve immediately.