Risotto with dried tomatoes, arugula and mozzarella

in a pan, sauté the arugula and sun-dried tomatoes in olive oil. add a little white wine, let it evaporate and set aside. brown the onion in half the butter, add the rice and saute for a few minutes. add the rest of the white wine and let it evaporate over high heat. gradually add the vegetable broth almost to the boil point and cook for 17 minutes, stirring occasionally. As the rice dries, add more broth. remove from heat and add the arugula, sun-dried tomatoes, the rest of the butter and the mozzarella. mix well and serve.
vegetable broth: in a pan, put all the ingredients and bring to the fire. when it boils, reduce the heat, cover the pan and leave until the broth has halved. remove from heat, pass through a sieve.