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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hiddenvalley.com.
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™ Plant Powered Ranch Condiment & Dressing
- kosher salt and ground black pepper, to taste
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