Spring Ranch Risotto with Veggies Recipe | Hidden Valley™ Ranch
Creamy risotto blended with fresh asparagus, sweet peas, and zesty ranch for a light, flavorful spring dish that’s perfect for any occasion.
Ingredients
- 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 Hidden Valley® Original Ranch® Plant Powered Topping & Dressing
- kosher salt and ground black pepper, to taste
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