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If you've never made risotto, there's no reason to be intimidated. It's an easy process of sauteing a few ingredients, adding liquid and keeping things at a simmer until the rice is tender. It's as simple as that!?Adapted from Bon Appetit.

• 12-ounces cherry tomatoes?
• 1 tablespoon olive oil?
• 6 cups chicken stock?
• 3 tablespoons unsalted butter, divided?
• 1 small yellow onion, finely chopped?
• 2 cups short brown rice?
• 2 garlic cloves, chopped?
• 1 cup dry white wine (I prefer Frey Vineyards)?
• 2 cups arugula?
• 1 cup finely grated Pecorino Romano cheese?
• 2 teaspoons chopped fresh flat-leaf parsley?
• 2 teaspoons chopped fresh thyme?
• 1 teaspoon chopped fresh rosemary?
• Sea salt and freshly ground black pepper

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