Spinach Risotto

2 t. butter
2 t. olive oil
3 T. finely chopped shallot
1-1/4 c. arborio rice
1/2 c. dry white wine
3 c. vegetable broth
1/2 t. salt
2 c. baby spinach
1/4 c. grated Parmesan cheese
2 T. pine nuts, toasted

Melt butter in medium skillet over medium heat; add olive oil. Add shallot and cook, stirring frequently, until softened but not browned.

Stir in rice and cook 2-3 minutes or until chalky and well coated. Stir in wine and cook until reduced by half. Transfer to slow cooker. Stir in broth and salt.

Cover and cook on HIGH 2 to 2-1/2 hours or until rice is almost cooked but still contains a little liquid. Stir in spinach. Cover and cook 15-20 minutes or until spinach is cooked and rice is tender and creamy. Gently stir in Parmesan cheese and pine nuts just before serving.

Serves 4.

 Adapted from Crockpot 365 Year-Round Recipes, p. 114.