Springtime Risotto

1 tsp. butter
2 Tbsp. softened butter
1 C. fresh parsley, chopped
1/4 C. fresh chives, chopped
1 Tbsp. fresh mint, chopped
2 tsp. roasted garlic (in a jar, or minced garlic)
2 C. chicken both mixed with 3 C. water
onion powder to taste
1 1/2 C. Arborio rice
1/4 C. evaporated milk
3 Tbsp. freshly grated Parmesan cheese

In a food processor put the 2 Tbs. of softened butter, parsley, chives, mint and garlic and process till almost a paste. In a saucepan simmer the chicken broth and water. In another pan, melt the 1 tsp. butter and add the onion powder and rice. Saute till rice is glistening, about 2-3 minutes. Add simmering broth 1/2 C. at a time, stirring till liquid is absorbed. Continue adding broth and stirring till liquid is absorbed for about 20 minutes or till rice is al dente and creamy. You may not need all of the broth. Add evaporated milk and heat through. Add herb paste and Parmesan and stir.