Risotto with Spring Greens

5-6 cups chicken broth
3 tablespoons olive oil
1 tablespoon butter
1 large shallot, minced
2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
3 cups baby spring greens, washed, chopped (spinach, bok choy, kale, etc.)
Salt and white pepper

1. Bring the broth to a simmer in a saucepan and turn heat to low.
2. Heat oil and butter in another heavy saucepan over medium heat. Stir in the shallot and sauté for about 3 minutes until translucent. Add the rice and sauté for a few minutes, stirring to coat.
3. Add 1 cup of the hot broth and cook, stirring frequently with a wooden spoon, until most of the liquid has been absorbed, about 5 minutes. Continue stirring and adding stock, 1/2 cup at a time, until the rice is tender but still al dente. Taste the rice after about 20 minutes.
4. While rice is cooking, steam or parboil the greens. Drain. When rice is done, stir in the cheese until melted, then the greens. Season with salt and pepper.