Created by natsgarden123 on March 12, 2017
Step 1: Choose a 2 quart heavy saucepan with a tight fitting lid.
Step 2: Heat the pan over medium/high and add the oil and 2 tablespoons of butter- add the onions, parsley and spinach- cover and cook over low heat for 5 minutes.
Step 3: Mix in the rice and stir until translucent.
Step 4: Add 2 cups of the hot chicken stock, salt and pepper - cover and cook over low heat for a minute then add the remaining chicken stock, cover and cook for 10 minutes.
Step 5: Remove from the heat and let sit 10 minutes - then mix in the remaining butter with a fork.
Step 6: Garnish with grated cheese topping.