Wash and trim the arugula. Blanch the arugula, then immediately transfer it to ice water to cool.

Blend the arugula with extra virgin olive oil, walnuts, lemon juice, and Parmesan cheese to make a pesto. Set the pesto aside.

Chop the sun-dried tomatoes as desired. Set aside for serving.

Finely chop the shallot and sauté it in a saucepan. Once golden, add the rice and toast it. Deglaze with white wine, then add vegetable broth to cook the rice.

Halfway through cooking, add the arugula pesto.

Finish cooking the rice, then turn off the heat. Let it rest for one minute. Stir in butter and Parmesan cheese until creamy.

Serve the risotto and top with the chopped sun-dried tomatoes as desired.