Put the chicken broth in a large saucepan, add the shreds of Krokos Kozanis and boil over medium heat for 5-7 minutes. Lower the heat and keep broth warm.
In a hot pot, stir to sauté the onion, until caramelized. Add the margarine, and when it melts, add rice and stir to sauté for 2-3 minutes.
While stirring, deglaze with the wine and allow reducing.
While continuing to stir rice, using a ladle, add one ladle of the broth mixture, in the pot with the rice, stirring continuously, until absorbed. Continue this process with the remaining broth, until the rice is tender, making sure to pour a ladle-full only when the previous one has been absorbed.
Remove the pot from the heat, season with salt and pepper and stir.
Serve the rice garnished with Krokos Kozanis shreds and arugula leaves.