Summer Risotto

Melt Butter with Olive Oil in 12-inch skillet until sizzling; add rice, green onions and garlic. Cook over medium heat, stirring occasionally, until onion is softened (three to four minutes). Continue cooking 20 minutes, adding one cup vegetable broth at a time, stirring occasionally and waiting until broth is absorbed before adding more. Stir in green beans; continue cooking and adding broth until rice is tender and all liquid is absorbed (5 to 10 minutes). Stir in tomatoes, basil and pepper; continue cooking until heated through (1 minute). Top with cheese, if desired.