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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