Preheat the oven to 350F (177C) and prepare a large rimmed baking sheet.
In a large mixing bowl, toss the mushrooms with olive oil, garlic, and salt. Pour the mushroom mixture into the baking sheet and distribute evenly.
Heat olive oil in a Dutch oven over medium-low heat. Add garlic and arborio rice. Saute until the garlic is fragrant and the pan looks dry. Add wine; stir and let it sizzle out. Add chicken stock. Bring to a simmer.
Put a lid on the risotto pot. Transfer both pans to the oven (risotto on top, mushrooms on bottom). Bake for 14-15 minutes.
Remove the risotto pot, but let the mushrooms keep roasting – increase to 400F (204C) and bake for another 5-8 minutes, until golden brown. Remove mushrooms from the oven.
Place risotto back over medium-low heat. Slowly add in the additional broth, stirring between additions until nice and creamy.
Stir in the Parmesan, butter, lemon zest, lemon juice, and salt.
To serve, top the risotto with the arugula, mushrooms, and additional Parmesan and lemon juice.
Serve with a side salad and/or sprinkle with fresh parsley.
