Ingredients (7)
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olive oil 2 tablespoons
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arborio rice or carnaroli rice 1 cup
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vegetable broth, heated if possible 4–5 cups
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thin asparagus, ends trimmed, stalks cut into 1-inch lengths 1 bunch
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thawed frozen peas 1 cup
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kosher salt and ground black pepper, to taste
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Hidden Valley® Original Ranch® Plant Powered Dressing 3–4 tablespoons
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Categories (4)
Steps (4)
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1Heat 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.
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2Add 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.
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3With 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.
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4Season to taste with salt and pepper, and serve hot.
Did you make this recipe?
I made it
(17 people made this)
Notes
Keeping Notes? Save 'em here.
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