2 tbsp. olive oil
4 tbsp. butter
1 c. minced green onions or scallions
1 c. minced parsley
1 1/2 c. finely chopped fresh spinach
2 c. short grain rice
3 1/2 c. hot chicken soup stock
1 1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
Parmesan or Romano cheese, freshly grated, for topping

Choose a 2 quart heavy saucepan with a tight fitting lid. Heat the pan and add the oil and 2 tablespoons of the butter. Add the onions, parsley, and spinach. Cover and cook over low heat for 5 minutes. Mix in the rice and stir until translucent. Add 2 cup of the hot chicken stock, salt, and pepper. Cover and cook over low heat. Add the remaining broth, cover and cook another 10 minutes, or until the rice is tender and light. Lightly mix in the remaining butter with a fork. Garnish with the cheese topping. Serves 4-6.