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Asparagus Risotto

Saturday, July 11th
11:00 AM - 12:30 PM Pacific Time

Join Gaia from Florence to learn how to make a creamy (vegan) asparagus risotto! A bright and simple dish perfect for making the most of the seasons fresh vegetables!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Skill Level

Little/no experience

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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Asparagus Risotto
Serves 2-3

• Risotto rice (Carnaroli, Arobio, or Roma varieties)

• Green asparagus

• 1 can cannellini beans

• 2 onions (yellow or white)

• 2 carrots

• 1/2 celery stalk

• 1 bunch of parsley

• 1 glass (1 cup) of white wine (plus one more to enjoy while cooking!)

• Extra virgin olive oil

• Salt

• Black pepper

• Vegan cream cheese or margarine (optional)

• *Non-vegan version adds:

  • 100 grams (1 cup) Parmesan or Grana Padano cheese

  • 150 grams (2/3 cup) butter

  • *Optional Cream cheese

Equipment

• Hand blender or food processor

• 1 large pot for stock

• 1 small frying pan

• 1 large pan for risotto

• 1 pot for asparagus

• 1 ladle

• Strainer (optional)

General Steps

1. Prepare the vegetable stock.

2. Cook asparagus.

3. Make risotto.

4. Make garnishes for risotto.

5. Assemble final asparagus risotto!

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Check out more classes with Gaia in Tuscany!

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