Springtime Risotto

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2 cups short-grain rice
• 4 cups chicken stock or 4 cups vegetable stock
• 2 cups Carnation Evaporated Milk (Regular, 2%, or fat-free)
• 1 cup frozen peas, defrosted
• 12 cup parmesan cheese, grated
• 14 cup fresh chives, chopped
• 3 tablespoons basil, chopped
• 1 tablespoon mint, chopped
• 1 tablespoon lemon zest

1. Heat oil in a large saucepan on medium heat.
2. Add onion and garlic and cook gently for 5 minutes.
3. Add rice and coat with onion mixture.
4. Meanwhile combine stock and Carnation milk in a saucepan.
5. Heat until just simmering.
6. Add 1 cup stock mixture to rice.
7. Stirring constantly, cook on medium-high heat until all liquid has been absorbed or has evaporated.
8. Continue to add stock mixture 1/2 cup at a time.
9. Stirring constantly, cook until each addition is absorbed before adding next.
10. Cook until rice is tender, about 15-18 minutes.
11. Stir in remaining ingredients.
12. Serve immediately.

olive oil, onion, garlic, shortgrain rice, chicken stock, carnation, frozen peas, parmesan cheese, fresh chives, basil, mint, lemon zest

Taken from www.food.com/recipe/springtime-risotto-364365 (may not work)