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Peace. Love. Ranch.

Spring Ranch Risotto with Asparagus and Peas

  • Prep Time 10 min
  • Cook Time 25 min
  • Servings 2
  • Print print Print

Ingredients (7)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (4)

  1. 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.
  2. 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.
  3. 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.
  4. 4
    Season to taste with salt and pepper, and serve hot.

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9 Reviews


recommend 88.9% would recommend this recipe

Rated 5 out of 5 by from Risotto This was very tasty and easy to fix,quick to make.
Date published: 2022-10-13
Rated 5 out of 5 by from Risotto with vegetables Can't wait to make this for lunch or would also be great for dinner as a side.
Date published: 2022-02-06
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