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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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8 Reviews


recommend 100% would recommend this recipe

Rated 5 out of 5 by from Great this is very,very good.I love this dish anytime. So good
Date published: 2022-01-27
Rated 5 out of 5 by from absolutely delicious this was a great delicious side dish with dinner but we loved it so much we now eat also alone as a snack
Date published: 2020-03-23
Rated 5 out of 5 by from Yummy Although a little more time consuming this is an easy way to make what most people consider a difficult dish to prepare. Taste is great, perfect addition to any meal.
Date published: 2020-03-07
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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