Green Risotto

• 1/3 cup finely minced scallions
• 3 tablespoons unsalted butter, softened
• 2 tablespoons olive oil
• 1 cup rice, preferably Arborio rice
• 2 garlic cloves, minced
• 3 to 4 cups chicken broth, simmering
• 1/2 cup loosely packed fresh basil leaves
• 1 1/2 cup loosely packed fresh spinach leaves
• 1/2 cup loosely packed parsley leaves, preferably Italian
• 1/4 cup freshly grated parmesan cheese, plus additional for the table
• Salt and freshly ground black pepper to taste

1. Saute the scallions in 1 tablespoon of the butter and the oil in a 2-quart saucepan over medium heat until softened, about 5 minutes.
2. Add the rice and garlic; cook over medium heat until the rice is opaque and pearl-like, about 3 minutes.
3. Add the hot broth, 1/2 cup at a time, stirring constantly with a wooden spoon and waiting until the broth is absorbed before adding more.
4. While the risotto is cooking, blend together the basil, spinach, parsley, and remaining 2 tablespoons butter in a food processor.
5. Continue adding broth 1/2 cup at a time to the risotto until the rice is cooked but still al dente, or firm to the bite.
6. (All the broth may not be needed.)
7. Stir in the herb butter, 1/4 cup Parmesan, the salt, and pepper.
8. Serve immediately.
9. If desired, pass additional Parmesan at the table.

scallions, unsalted butter, olive oil, rice, garlic, chicken broth, basil, fresh spinach leaves, parsley, freshly grated parmesan cheese, salt

Taken from www.cookstr.com/recipes/green-risotto (may not work)