Spring Ranch Risotto with Asparagus and Peas

Ingredients (7)

olive oil 2 tablespoons
arborio rice or carnaroli rice 1 cup
vegetable broth, heated if possible 4–5 cups
thin asparagus, ends trimmed, stalks cut into 1-inch lengths 1 bunch
thawed frozen peas 1 cup
kosher salt and ground black pepper, to taste
Hidden Valley® Original Ranch® Plant Powered Topping & Dressing

Hidden Valley® Original Ranch® Plant Powered Dressing 3–4 tablespoons

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

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

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

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

Season to taste with salt and pepper, and serve hot.