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.