Springtime Risotto

1 tsp butter
2 Tbsp softened butter
1 cup parsley, chopped
chopped chives to taste
1 Tbsp mint, if desired
2 tsp roasted garlic (from a jar)
2 cups chicken broth mixed with 3 cups water
onion powder to taste
1-1/2 cups Arborio rice
1/4 cup evaporated milk (or whole or half & half)
3 Tbsp Parmesan cheese

In a food processor, put the 2 Tbsp butter, parsley, chives, mint and garlic and process to almost a paste.

In a saucepan, simmer the broth & water.

In another pan, melt the 1 tsp butter, add onion powder and rice and saute till rice glistens, about 2 minutes. Add hot broth, 1/2 cup at a time, stirring till liquid is absorbed.

Do this till rice is al dente, about 20 minutes – you may not need all of the broth.

Add evaporated milk and heat and stir. Add herb paste and Parmesan; stir.

Serves 6


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