Place the spinach, parsley, basil, and garlic in the blender. Add 4 cups of broth and puree until very smooth.
Add the butter and oil to a large sauté pan. Melt the butter over medium heat. Once melted, add the chopped scallions and sauté for 2 minutes. Stir in the rice and sauté another 2 minutes. Then add the wine, along with 1 1/2 teaspoons of salt and 1/2 teaspoon ground pepper.
Stir and simmer until the wine has absorbed. Add one cup of broth at a time to the rice, starting with the 2 cups of broth not added to the blender. With each addition of broth, stir the rice and allow it to simmer until the broth is absorbed before adding more. Make sure to incorporate all the green herb broth in the blender. This process will take about 25 minutes.
Once you’ve added the last of the green broth and the rice is tender, but still firm, stir in the shredded parmesan cheese. Turn off the heat before the last round of broth is fully absorbed so the risotto is a little soupy. It will firm up as it cools. Season with salt and pepper to taste and serve warm.