Summer Risotto

2 T. butter, divided
1 T. olive oil
1 bunch of green onion, sliced
1 3/4 c. Arborio Rice
6 c. hot chicken broth
 1/2 c. diced yellow squash
1/2 c. diced zucchini
1/2 c. shredded carrots
1/2 t. salt
1/4 t. pepper
2 c. baby spinach leaves, chopped
1 c. grated parmesan cheese
1 T. chopped fresh thyme

In a large dutch oven, heat 1 T. butter and 1 T. olive oil over medium heat.  Add green onion; cook for 2-3 minutes, stirring constantly.  Add rice; cook 2-3 minutes or until very lightly toasted, stirring constantly.  Add hot chicken broth, 1/4 c. at a time, allowing liquid to absorb after each addition.  Repeat until rice becomes creamy in texture - about 30 minutes.  Add squash, zucchini, carrots, salt and pepper and cook for 5 minutes, stirring constantly.  Remove from heat and stir in spinach, cheese, thyme and remaining tablespoon of butter.  Serve immediately.