- 2 cups (packed) whole arugula leaves plus 1/2 cup sliced (about 3 large bunches total)
- 1/2 cup (packed) fresh parsley leaves
- 4 garlic cloves, peeled
- 6 tablespoons olive oil
- 2 teaspoons grated lemon peel
- 3 cups canned low-salt chicken broth
- 3 cups bottled clam juice
- 2 tablespoons (1/4 stick) butter
- 3/4 cup chopped onion
- 2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 1 1/2 pounds uncooked medium shrimp, peeled, deveined
- Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon peel. Season to taste with salt and pepper.
- Bring broth and clam juice to simmer in large saucepan. Cover and keep warm over low heat. Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion and saut until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes. Mix in arugula mixture and shrimp. Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer. Season risotto with salt and pepper. Transfer to bowl. Sprinkle with 1/2 cup sliced arugula and serve.