Please enable cookies to see reviews
olive oil
2 tablespoons
arborio rice or carnaroli rice
1 cup
vegetable broth, heated if possible
4–5 cups
thin asparagus, ends trimmed, stalks cut into 1-inch lengths
1 bunch
thawed frozen peas
1 cup
3–4 tablespoons
kosher salt and ground black pepper, to taste
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Heat the olive oil over medium heat in a medium pot or sauté pan. Add rice, and stir for 2–3 minutes, coating the rice well with the oil.
Add ½ cup of the broth, and cook, stirring constantly, until the liquid is almost all absorbed. Continue adding ½ cup broth at a time using this same method, until the liquid is creamy and the rice is cooked through but not too soft, about 20–25 minutes total.
With your last addition of broth, add the asparagus. Stir in the peas about 2 minutes before the risotto is done. Remove from heat and stir in the ranch dressing, using more or less depending on how loose you want the risotto.
Season to taste with salt and pepper, and serve hot.
