Risotto Verde

Name: Risotto Verde
Ingredients: 6 Cups chicken broth, preferably bouillon-based; 1 small onion, sliced lengthwise; 3 cloves of garlic, minced; 3 Tablespoons olive oil; 2 Cups arborio rice; 1/2 Cup dry white wine; 2 Cups kale, chopped and blanched; 4 Cups fresh spinach, chopped and blanched; 2 Cups wild arugula, chopped; 1 Cup fresh peas, boiled; 1 Cup Parmesan cheese, grated and divided; Salt and pepper, for taste