First, toast the pine nuts in a pan until golden brown and set aside. In a pot, bring the vegetable soup to a boil and keep warm.
Finely chop the onion and sauté in a wide pot with the sunflower oil until colorless. Add the rice and cook until translucent. Deglaze with white wine and reduce. Gradually add warm soup, stirring constantly with a ladle.
Pour only enough soup to cover the rice, but not to allow it to swim in the liquid. After about 15 minutes of cooking, add first the butter, then the Gorgonzola cut into small pieces and let it boil down briefly.
Finally, add the arugula and the pine nuts, stir through and refine with cream! After about 18 minutes cooking time, remove from heat and serve with a glass of Ja! Natürlich Pinot Blanc to serve!