Risotto with Zucchini, Tomato and Arugula (Linda)

This recipe is from the cookbook, "Once Upon a Tuscan Table", by Sharon Gargani.

Ingredients:
8 small Zucchini
2 Tbl. Earth Balance Margarine
1/2 C. Yellow Onion, finely chopped
2 C. Carnaroli Rice or Risotto Rice
1 1/2 Qts. Vegetable Broth
1 C. dry White Wine
1 Tbl. Kosher Salt
1/2 C. extra virgin Olive Oil
4 large ripe Tomatoes, each cut into 8 wedges
3 cloves Garlic
10 fresh Basil Leaves
1/4 lb. Arugula

Instructions:
Slice zucchini lengthways and julienne into 1/8" strips. Set aside. Melt butter on low-medium heat in a large stockpot. Add onion and saute until soft and golden in color. Turn heat to medium and add the rice, cooking for 5 minutes and stirring frequently. On another burner, heat the broth in a saucepan. On a third burner, start a large pot of water to boil for later cooking of the zucchini.

Add the wine to the rice and stir until it evaporates. Add 1 cup of the hot broth and stir until liquid is almost completely evaporated. Add another cup of the hot broth and repeat the above procedure, still stirring constantly. Repeat with the broth until the rice is a creamy consistency (about 20 minutes). There may be left-over broth.

Add the kosher salt to the boiling pot of water and blanch the julienned zucchini for 3 minutes. Drain, and set aside.

Pour the oil into a large skillet. Add the tomato wedges, garlic and basil and cook for 10 minutes. Add half of the arugula and cook for another 2 minutes. Add the zucchini and cook for 1 minutes. Serve over the rice, garnished with the remaining raw arugula.