|Olive oil||2 Tablespoon|
|Minced green onions/Scallions||1 Cup (16 tbs)|
|Minced parsley||1 Cup (16 tbs)|
|Finely chopped fresh spinach||1 1⁄2 Cup (24 tbs)|
|Short grain rice||2 Cup (32 tbs)|
|Chicken soup stock||3 1⁄2 Cup (56 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan/Romano cheese||1⁄2 Cup (8 tbs) (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 cups 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.