Green Risotto

Directions

1. 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. 2
   Add the rice and garlic; cook over medium heat until the rice is opaque and pearl-like, about 3 minutes.
3. 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. 4
   While the risotto is cooking, blend together the basil, spinach, parsley, and remaining 2 tablespoons butter in a food processor.
5. 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. 6
   (All the broth may not be needed.)
7. 7
   Stir in the herb butter, 1/4 cup Parmesan, the salt, and pepper.
8. 8
   Serve immediately.
9. 9
   If desired, pass additional Parmesan at the table.