Spring Ranch Risotto with Asparagus and Peas
- Prep: 10 min
- Cook: 25 min
- Total: 35 min
- Servings: 2
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
3–4 tablespoons Hidden Valley® Original Ranch®
kosher salt and ground black pepper, to taste
Step 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.
Step 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.
Step 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.
Step 4Season 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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