Heat broth in a pot and keep it simmering while you cook.

In a large skillet, heat oil and butter over medium heat until melted. Saute the onions until softened but do not allow to brown.

Add arborio rice to the onions and allow to toast for 1 minute, stirring constantly.

Add wine and allow rice to absorb the wine.

Next add a ladle full of the warm broth to the pan. Stir frequently and allow the rice to absorb the broth. Once absorbed, add another ladle full of broth and stir. Continue this process until the rice is al dente and creamy.

Lower heat and stir in the tomato confit and fresh thyme. Allow to simmer for 2-3 minutes until warmed through. Season with salt and pepper to taste.

Turn off heat and fold in the Parmesan cheese and arugula. Plate risotto immediately and serve.