Spinach Risotto

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   In a large skillet, melt butter and olive oil together over medium heat. Add rice and garlic; stir for two minutes to soften garlic. Pour in 1 cup of broth. Stir constantly until rice absorbs the broth. Pour in 1/2 cup more broth; stir until absorbed. Repeat until broth is gone, but before adding the final 1/2 cup, toss spinach into the pan along with it. As soon as the broth is absorbed and the spinach is wilted, add in the parmesan cheese. Stir until melted. Season with salt and pepper. Serve immediately.

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