2 cups Arborio Rice
1/4 cup Olive Oil
32 ounce Vegetable Broth
1 cup da Giulia Vodka Sauce
1 cup Arugula shredded
Parmesan Cheese optional
Red Pepper Flakes optional

In large skillet heat on medium olive oil until hot about 5 minutes
add Arborio rice and saute until golden, about 10 minutes
add broth, vodka sauce and arugula, stir together and cover pan with a tight
fitting lid
cook on low for 30 minutes
remove from heat
plate in 4-6 bowls, top with cheese(optional) and red pepper flakes(never optional for me!)