4-6 servings

Ingredients:

4 tbsp. butter
2 tbsp. olive oil
1 minced onion
2 chopped spring onions
2 minced garlic cloves
350 gr. (12.3 oz) Carolina rice
200 ml (6.7 fl oz) white wine
1.5 lt. (1.5 qt) vegetable or chicken stock
150 gr. (5.2 oz) finely diced zucchini
80 gr. (2.8) grated Parmesan
1/4  of a cup fresh dill and spearmint
salt and pepper to taste

Instructions:

Melt the butter together with the olive oil in a saucepan and add the onion, spring onions and garlic. Sauté for 3΄ until soft. Add the rice and stir until it is covered by the butter. Add the wine and stir until the alcohol evaporates. Add 1 teaspoon of the broth (keep warm) and stir constantly until absorbed. Continue the same process for 15΄ until you use all the broth and the rice thickens. Add the spinach, zucchini and continue cooking for 3΄-5΄. Remove from the heat, add the Parmesan and aromatic herbs and serve immediately.