Spring Ranch Risotto with Asparagus and Peas

  • Prep: 10 min
  • Cook: 25 min
  • Total: 35 min
  • Servings: 2
Rated 5/5 based on 2 customer reviews

Ingredients (7)

  • 2 tablespoons olive oil
  • 1 cup arborio rice or carnaroli rice
  • 4–5 cups vegetable or chicken broth, heated if possible
  • 1 bunch thin asparagus, ends trimmed, stalks cut into 1-inch lengths
  • 1 cup thawed frozen peas
  • kosher salt and ground black pepper, to taste

Steps (4)

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    Season to taste with salt and pepper, and serve hot.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(2)

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Rated 5 out of 5 by from Yummy Awesome! Great way to get veggies in! Will definitely make again!
Date published: 2019-08-06
Rated 5 out of 5 by from spring ranch risotto with asparagus and peas this is very,very good.I love this dish anytime.Great on cold days.
Date published: 2018-10-26
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