Spring Ranch Risotto withAsparagus and Peas
Ingredients(7)
- 2 tablespoons
olive oil
- 1 cup
arborio rice or carnaroli rice
- 4–5 cups
vegetable broth, heated if possible
- 1 bunch
thin asparagus, ends trimmed, stalks cut into 1-inch lengths
- 1 cup
thawed frozen peas
- 3–4 tablespoons
kosher salt and ground black pepper, to taste
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
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.
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