Heat up the chicken stock in a small pot and add the sundried tomatoes to it. Bring to boil and turn to a simmer.
In a large pan, heat up some olive oil on medium-high and add in your diced onion. Saute until translucent.
Add in the rice and cook for 2-3 minutes, to toast it.
Add in the wine and allow to fully absorb. When there is no more liquid, add the chicken stock to the rice one ladle at a time, stirring often.
The rice will slowly absorb the liquid of the chicken stock and as it does, add more. Add the tomatoes with the stock. The total time should be around 20 minutes of adding liquid, absorbing, and stirring. The rice should be creamy but still have a slight bite to it.
Turn off the heat and add the juice of 1/2 lemon and the Parmesan cheese, stirring to combine.
Add a large handful of arugula and stir that it as well.
Serve with some fresh arugula on top, drizzle a little olive oil, and enjoy!