Bring 4 cups of water and cream of chicken soup to a boil in a saucepan. Reduce heat and keep warm.

Melt butter in a large saucepan over high heat.

Sauté the finely chopped onion and minced garlic for 3-4 minutes, until tender.

Add Arborio rice and cook, stirring continuously, for 1 minute.

Add dry white wine and cook for 1-2 minutes, until almost evaporated.

Add a ladle of the hot soup mixture to the rice and stir continuously until the liquid is completely absorbed.

Continue adding soup, 1 ladle at a time, stirring constantly, until the rice is tender, about 20 minutes.

Remove from heat.

Add heavy cream and grated Parmesan cheese. Season to taste with salt and pepper.

Heat olive oil in a frying pan over high heat.

Cook the cubed chicken breasts for 4-5 minutes, until browned and cooked through. Set aside.

Sauté the quartered mushrooms for 2-3 minutes, until browned.

Add the cooked chicken, sautéed mushrooms, and baby arugula to the risotto.

Serve the chicken risotto topped with extra arugula.